I love salads... especially pasta. Nothing says summer and friends like a BBQ, potluck, or Canada Day party. Bringing pasta salad is a no-brainer. You can make it ahead. It tastes even BETTER the second day. You can trick yourself into eating as much as you want because the word salad is in the title. I love to make LOTS. You can make a huge bowl for the party and then have some left for yourself. Everybody wins.
This recipe is very versatile, as all pasta salads are. I made this version today for a Canada party. It is not quite Canada Day yet, but red and white were the theme of the day.
I like the rotini pasta because it looks all decorative. Any kind will do, pick your favorite. This recipe makes a lot of salad, you can half the recipe if you like. You won't want to though as it is DELICIOUS!
900 gm bag of pasta
40 cherry tomatoes - halved
1 white onion, finely chopped
2 red peppers, finely chopped
12 strips bacon, cooked and finely chopped
2 cups ranch dressing
4 tsp southwest powder
Step one - cook the pasta. I cook it in two batches. Run it under cold water immediately to prevent sticking. Drain and put in the fridge.
Step three - chop your vegetables. I have sometimes added cucumber, onions, or green peppers - all depending on my mood. Go wild. It is salad.
Step four - Dump everything in a large bowl and mix.
Step five - EAT!!