INGREDIENTS: One 12 ounce package uncooked tri-colored rotini pasta; 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; one 4.25 ounce can sliced black olives; 1 cup shredded sharp Cheddar cheese.

DIRECTIONS: Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain the rotini. 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 the rotini, bacon, tomato, black olives and cheese in bowl. 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.