This pasta salad is a nice change from the vinegar-based pasta salads one often finds in restaurants. Instead of a vinaigrette dressing, it uses creamy ranch dressing, and to add some crunch, there are chopped peppers and crumbled bacon. The result is a salad you'll likely get asked to make again and again!
Bacon-ranch pasta salad
by Mama Steph
1 pound of cooked and drained rotini pasta (tri-color is fun, but regular is fine, too)
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 small onion, diced (optional)
16 ounces grape or cherry tomatoes, halved
2 ounce can sliced black olives, drained
4 slices of cooked bacon, crumbled
1 cup grated cheddar cheese
1 cup prepared Ranch dressing (fat-free will work, but it will be more sour than regular Ranch dressing)
In a large bowl, combine the pasta, vegetables, olives, bacon and cheese. Toss. Drizzle the Ranch dressing over the ingredients, and fold it in until all ingredients are coated. You might want to start with 3/4 cup dressing, and if you'd like more moisture, add the other 1/4 cup. It's truly a matter of personal preference.
Makes about eight servings.