5tablespoonssun-dried tomatoesabout 6 small pieces from the jar, chopped
10ouncesgreen peasdefrosted
4.25ouncesblack olivessliced
1cupcheddar cheeseshredded or diced
salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil; cook rotini pasta at a boil for about 8 minutes, and drain.
While the pasta is cooking, place chopped bacon (or use whole slices) in a skillet over medium-high heat and cook until brown and crispy. Drain and chop if it hasn't been chopped before cooking.
In a large bowl, mix the mayo (I use light mayonnaise), sour cream, ranch dressing mix, milk, and garlic powder together.
Add the rotini pasta, diced onion, crumbled bacon, Dijon mustard, chopped sun-dried tomatoes, black olives, and cheese to the bowl with the mayo mixture. Toss well.
You can serve it immediately or put it in a container in your fridge for an hour before serving.