A delightful pasta salad with the great taste of bacon, cheddar cheese and a creamy sauce made from a packet of ranch dressing. My coworkers ask me to bring this to covered luncheons often. Time does not include chill time.
- 1 (12 ounce) packageuncooked tri-colored rotini pasta
- 10 slices bacon
- 1 cup mayonnaise
- 1 (1 ounce) packet dry ranch dressing mix
- 1⁄4 teaspoon garlic powder
- 1⁄2 cup milk (more, if needed)
- 1 large tomatoes, chopped or 15 grape tomatoes, cut in half
- 1 (3 ounce) cansliced black olives
- 1 cup sharp cheddar cheese, shredded
- salt and pepper
- Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente, drain.
- Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
- In a large bowl, mix mayonnaise, ranch dressing mix and garlic powder. Stir in milk until smooth. Add bacon, tomato, black olives and cheese and toss to coat with dressing. Season with salt and pepper to taste.
- Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
The only change I made was to omit the olives. Delicious salad with a wonderful flavor! Made for A/NZ recipe swap.
I made this to bring to a pot luck. I used low fat ingredients and low sodium bacon. I increased the amount of bacon, tomatoes and cheese from the original recipe, otherwise too much pasta. I added salt and pepper and the salad does not need salt with all the bacon. I thought it tasted salty but others did not. It was only refrigerated for about an hour and I think all pasta salads should chill longer than that to get all the flavors melded. All in all, very good and pretty fast and easy. I think it would serve at least 12 as a side dish, even more on a buffet/pot luck.
Only changes I made were to omit the olives. Everyone who tried this loved it, and my husband can't wait to have the rest in his lunch tomorrow!