This yummy recipe comes from my friend Jessica B. I have to be honest and say that I had never heard of garlic pepper until she sent me this recipe. (I hope I'm not the only one!) It sounds like a seasoning that I definitely want to try.
As a side note, I'm ALWAYS on the hunt for good recipes to post here on the blog. So, if you have something, send it my way! Email it to me at foodie5287@yahoo.com
1 (12 ounce) package uncooked tri-color 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
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese
1.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.
2.Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
3.In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives, pasta 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.
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