- 1 (12 ounce) package uncooked tri-color rotini pasta
- 10 slices bacon
- 1 cup mayonnaise
- 3 tablespoons dry ranch salad dressing mix
- ½ teaspoon garlic pepper
- ¼ teaspoon garlic powder
- ½ cup buttermilk as needed
- 1 large tomato, chopped
- 1 (4.25 ounce) can sliced black olives
- 1 cup shredded sharp Cheddar cheese
- 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.
- Mix mayonnaise, ranch dressing mix, garlic pepper, and garlic powder together in a large bowl. Stir in milk until smooth.
- Place rotini, bacon, tomato, black olives, and cheese in a 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.
This recipe makes quite a bit and would be great for a crowd event.
NOW to slimify!
- 12 oz carb diem lower carb pasta (you can order it online or buy in stores)
- 10 slices lower sodium turkey bacon
- 1/2 cup light mayonnaise
- 1/2 cup fat free yogurt (not Greek)
- 3 tablespoons dry ranch salad dressing mix
- ¼ teaspoon garlic powder
- ½ cup buttermilk as needed
- 1 large tomato, chopped
- 1 (4.25 ounce) can sliced black olives
- 1 cup shredded sharp reduced fat Cheddar cheese
To create a smaller salad (this is for 4)
6 oz pasta
5 sliced bacon
1/2 cup light mayonnaise
1.5 tbsp dressing mix
1/4 cup buttermilk (low fat)
1/2 large tomato, chopped
1/2 small can sliced olives
1/2 cup reduced fat cheddar cheese
garlic powder and other spices to taste