This is a twist on the classic pasta salad; it is a creamy ranch-dressing version. The bacon in my book makes the entire salad.
I think if you added cooked cubed chicken, this would make a wonderful meal for a warm spring or summer evening.
The recipe does not call for it, but I like to add green onions, and two to three teaspoons of the bacon drippings. You can also replace the large tomato with cherry or jelly-bean tomatoes.
This recipe can be made healthier by using whole-wheat pasta, low or non-fat mayo, non-fat cheese, nonfat or 1% milk and turkey bacon.
Ingredients:
12 ounces of uncooked rotini pasta
10 slices of cooked bacon, chopped
1 cup mayonnaise
3 Tablespoons of ranch dressing mix
¼ teaspoon garlic powder
½ teaspoon garlic pepper
½ cup of milk or as needed
1 large tomato, chopped
4.25 ounce can sliced black olives
1 cup of shredded cheese
Directions:
Cook pasta according to package
In a large bowl, combine mayonnaise, dressing mix, garlic powder and pepper.
Stir in milk until smooth
Add pasta, tomato, bacon, cheese, olives, toss until well coated
Chill 1 hour before serving
**If salad seems a little dry, add in 1 tablespoon of milk at time**
