INGREDIENTS
1 package (12 oz.) tri-color rotini pasta
1/2 cup mayonnaise
1/2 cup sour cream
1 package (1 oz.) dry ranch dressing mix
1/2 teaspoon garlic powder
1/2 cup milk
8 slices cooked bacon, chopped)
1 large tomato, chopped
1 can (4.25 oz.) sliced black olives, drained
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 package (1 oz.) dry ranch dressing mix
1/2 teaspoon garlic powder
1/2 cup milk
8 slices cooked bacon, chopped)
1 large tomato, chopped
1 can (4.25 oz.) sliced black olives, drained
1 cup shredded cheddar cheese
INSTRUCTIONS
Bring a large pot of water to a boil. Add rotini pasta and cook until al dente, about 8 minutes. Drain water. Rinse pasta with cold water to cool. Set aside.In a large bowl, whisk together the mayonnaise, sour cream, dry ranch mix, garlic powder and milk. Add pasta, cooked bacon pieces, tomato, olives and cheese to the bowl. Gently toss to combine everything.Cover and chill in refrigerator at least 2 hours before serving.
photo credit and recipe from here
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