With Labor Day coming up there’s a good chance you will need a side dish, especially if you are firing up the grill. This Ranch Pasta Cold Salad Recipe will go great with almost any main dish you decide to create. The Ranch dressing mix gives this recipe a unique, creamy texture. I followed the recipe as written but I think you could successfully add or subtract any of the vegetables according to your liking. This is a good size recipe and will serve 4-6 easily as a side dish-if you’re planning a party, or attending pot luck, just increase the amount as needed.
If your cooking out this Labor Day weekend give this Ranch Pasta Cold Salad Recipe a try; it’s really good.
1 (12 ounce) packages uncooked Rainbow rotini pasta
10 slices bacon (cooked and crumbled into bits)
1 cup mayonnaise
1 ( 1 ounce) packet dry ranch dressing mix
¼ teaspoon garlic powder
½ cup milk
1 large tomato (diced)
1 (3 ounce) can sliced black olives (drained)
1 cup sharp shredded cheddar cheese
salt and pepper (to taste)
1. Cook pasta to package directions for al dente, drain and rinse with cold water. Set aside.
2. In a medium bowl combine the mayonnaise, ranch dressing mix, and garlic powder. Whisk in milk until smooth.
3. In a large bowl add rotini pasta, crumbled bacon, tomato, black olives, and cheese.
4. Mix in the dressing mix.
Salt and pepper to taste- chill in the refrigerator for at least one hour- if you have the time, a few hours is even better, giving the seasonings more time to blend.