Ingredients
Pasta and Base
- 12 ounces tri-color rotini pasta Any pasta shape can be used.
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 ounce dry ranch dressing mix Adjust the amount based on desired flavor strength.
- 1 cup milk Use more if needed for desired consistency.
Mix-Ins
- 8 slices cooked bacon, chopped Can substitute with a bacon alternative for vegetarian option.
- 1 large tomato, diced
- 4.25 ounces can sliced black olives, drained
- 1 cup shredded cheddar cheese
Method
Cooking Pasta
- Cook the rotini in boiling water for about 8 minutes until al dente; drain and rinse under cold water.
Preparing Dressing
- In a large mixing bowl, whisk together mayonnaise, sour cream, ranch dressing mix, and milk until smooth.
Combining Ingredients
- Add cooled pasta to the dressing and stir in bacon pieces, tomatoes, olives, and cheddar cheese; toss gently to combine.
Refrigeration
- Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 6gSodium: 800mgFiber: 2gSugar: 3g
Notes
Serve cold, and can be stored in an airtight container in the refrigerator for 3 to 5 days. Stir before serving again as dressing may settle. For variation, you can use different pasta shapes or add veggies like bell peppers or corn.
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