1 (12 ounce) package uncooked tri-color rotini pasta
10 slices bacon
1 cup mayonnaise (I used 2/3 cup)
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, drained
1 cup shredded sharp Cheddar cheese
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.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop. (I chopped my bacon first and then fried it, that way it all can cook in one pan at the same time)
In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Whisk in milk until smooth. Place pasta, bacon, tomato, black olives and cheese in large 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.