Ingredients

The following ingredients have 4 Servings
  • 1 12 oz. package uncooked tri-color pasta
  • 5 slices bacon, (cooked crisp and chopped)
  • 1 cup mayonnaise
  • 1 envelope dry ranch salad dressing mix
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon garlic pepper
  • 1/2 cup milk
  • 1 cup cherry tomatoes, (sliced in half)
  • 1 small cucumber, (chopped into 1/4 moon slices)
  • 1 cup shredded cheddar cheese

Instruction

  • Cook pasta in a large pot of salted water until al dente, making sure not to overcook. Drain well.
  • In a large bowl, combine mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in the milk until mixture is nice and smooth.
  • Carefully fold the cooked pasta into the dressing mixture, and stir to coat evenly.
  • Refrigerate the pasta salad for at least 1-2 hours. When ready to serve, add in the chopped bacon, veggies, and cheese, and toss to coat. You can also add a splash of milk to smooth the pasta salad out as needed.