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Using a vinaigrette instead of mayo cuts calories, fat, and saturated fat.
Adding more vegetables and replacing tri-color rotini with wholewheat rotini more than doubles the fiber.
Choosing feta and fresh green onion instead of bacon, ranch mix, and canned black olives adds lots of flavor with far less sodium.
Ingredients
1 (12-oz.) pkg. tri-color rotini
pasta (4 cups)
10 slices bacon
1 cup mayonnaise
1 (1-oz.) pkg. dry ranch salad
dressing mix (3 Tbsp.)
2 Tbsp. cider vinegar
½ tsp. garlic pepper
¼ tsp. garlic powder
½ cup milk, plus more as needed
1 large tomato, chopped (1½ cups)
1 cup shredded sharp cheddar
cheese (4 oz.)
1 (3.8-oz.) can sliced black olives,
drained (¾ cup)
Chopped fresh parsley
1.Cook pasta according to package directions. Drain, rinse under cold water, and drain again.
2. Meanwhile, cook bacon in a skillet over medium-high heat, turning once, until crisp. Drain on paper towels, then pat away excess grease and chop.
3. Stir together mayonnaise, ranch dressing mix, vinegar, garlic pepper, and garlic powder in a very large bowl. Stir in ½ cup milk until smooth. Add cooked pasta, bacon, tomato, cheese, and olives to bowl; toss to coat. Chill, covered, at least 1 hour. If salad seems dry after chilling, toss with additional milk as needed. Top with parsley just before serving.
