After I figured out how good this is, and how easy it was to make, I took it to several BBQs and potlucks throughout the season. I already plan on making it a few times this year too. It’s more of a summery salad, but I snuck it in a few times over the colder months too. It’s just so tasty I couldn’t wait any longer than that. Even my husband likes this and he doesn’t usually eat cold salads like this. But, there is bacon in it, and he loves ranch so it’s perfect for him. I catch him picking out some of the veggies but they are big and obvious enough that it’s possible for those that don’t like them.
Check out what they are saying about this recipe over at All Recipes:
“This is a very flavorful pasta salad. The crisp cooked bacon really adds a nice flavor. I get requests for this pasta salad for every get together and cook out.”
I always have to double the recipe if I plan to take this anywhere.
Ingredients
1 (12 ounce) package uncooked tri-color rotini pasta
10 slices bacon
1 cup Hellmann’s mayonnaise
3 tablespoons Hidden Valley dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup Sargento shredded sharp Cheddar cheese
Instructions
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; 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, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
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Quick Tip: Miracle Whip can be used in place of he mayo if you like that flavor better.
Thanks again to All Recipes for this classic and tasty recipe.
