1 package uncooked tri-color rotini pasta, cooked al dente per package instructions and drained
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
1/2 teaspoon garlic pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup milk, or as needed
1 large tomato, chopped
1 english cucumber, chopped
1/2 cup frozen peas, thawed
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop. Mix mayonnaise, ranch dressing mix, garlic pepper, and garlic powder together in a large bowl. Stir in milk until smooth. Add more milk if mixture is too thick. Place rotini, bacon, tomato, cucumber, peas, black olives, and cheese in a 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.
