A friend made this for a party, and I loved it!
- • 1 (12 ounce) package uncooked tri-color rotini
- • 10 slices bacon
- • 1 cup mayonnaise
- • 3 tablespoons dry ranch salad dressing mix
- • 1/4 teaspoon garlic powder
- • 1/2 teaspoon garlic pepper
- • 1/2 cup milk or as needed
- • 1 large tomato chopped
- • 1 (4.25 ounce) can sliced black olives
- • 1 cup shredded sharp cheddar cheese
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (23g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.
- Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
- In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in 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.
Traditional green salads wilt quickly under heavy dressings, whereas sturdy pasta formats endure prolonged chilling without losing structural integrity. Success relies entirely on thermal control during the initial boiling phase. Cook the rotini in rapidly rolling water salted until it tastes like the ocean, aiming strictly for the 10 to 12 minute window. Stop the cooking process immediately by rinsing the drained noodles under cold running water to preserve firmness. Dehydrated ranch seasoning blends often contain high levels of sodium and moisture-absorbing agents. Substituting a homemade herb blend with fresh dill and chives alters the flavor profile significantly while eliminating excess salt. Incorporating fresh tomatoes introduces localized moisture pockets that can thin out the mayonnaise base over extended storage periods. Mixing the dressing components separately before adding heavy solid elements ensures even coating across every spiral surface. Chill the finished dish for a minimum of 1 hour at 40 degrees Fahrenheit to allow the starches to absorb the seasonings fully. Stir in reserved milk just before serving if the noodles have absorbed too much liquid during refrigeration.
