Ingredients
Scale
- 1 (12 ounce) packages uncooked tri-colored rotini pasta
- 10 slices bacon
- 1 cup mayonnaise
- 1 ( 1 ounce) packet dry ranch dressing mix
- ¼ teaspoon garlic powder
- ½ cup milk
- 1 large tomato (chopped)
- 1 (3 ounces) can be sliced black olives (drained)
- 1 cup sharp cheddar cheese (shredded)
- salt and pepper (to taste)
Instructions
- Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 10 to 12 minutes or until al dente, drain and rinse with cold water. Set aside.
- Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain on paper towels. Once has bacon has drained and has cooled, crumble it into bits.
- In a large bowl whisk together mayonnaise, ranch dressing mix, and garlic powder. Whisk in milk until smooth. Add drained rotini pasta, crumbled bacon, tomato, black olives, and cheese. Toss to coat with the dressing. Season with salt and pepper to taste. Cover and chill for at least 1 hour in the refrigerator. You can toss the salad with additional milk if it seems a little dry.