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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 810 |
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Great for a party or potluck where everyone else is bringing a boring tossed or macaroni salad. Kids love the ranch, husbands love the bacon, moms love the veges. Ingredients:
1 box pasta (i use tri-color rotini for color) |
1 bottle ranch dressing |
1 pkg bacon crumbles (please don't use immitation bacon bits! big chunks of bacon are best. if you make your own, blot it really well.) |
1 pkg cheese crumbles (or chop your own into small bits - not shredded) |
1 each red and green bell pepper, chopped |
1 red onion, chopped |
options |
chopped marinated artichoke hearts |
chopped green or black olives |
corn |
sun-dried tomatoes, chopped |
fresh or dried dill |
garlic |
black pepper |
use your imagination |
Directions:
1. Cook pasta al dente - not mushy! Remember that it soaks up a bit of dressing too. Drain, rinse, cool.
2. Chop veges while pasta cooks.
3. Mix all ingredients together to taste and appearance, except dressing.
4. Add dressing a little at a time, then mix. Add more until desired creaminess.
5. Chill until flavors are well-aquainted .
6. Add more dressing as needed - pasta will soak some up.
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