1 (16 oz) package rotini pasta (alternates: tri-color rotini or small shell pasta)

Water for cooking pasta

¼ cup mayonnaise

½ cup sour cream

¾ cup milk (2% or whole)

1 (1 oz) packet dry ranch dressing/seasoning mix

8 slices cooked bacon, roughly chopped

6 oz Wood River Creamery Gouda Gruyere cheese, cut into small cubes

1 (10 oz) package frozen peas, rinsed to thaw

1-pint cherry tomatoes, halved

1 (3.8 oz) can sliced black olives, drained

Salt and pepper, to taste

Optional: ½ teaspoon garlic powder

1. Bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water, then set aside to cool.
2. While the pasta cooks, rinse the frozen peas under cold water to thaw.
3. In a large mixing bowl, whisk together the mayonnaise, sour cream, milk, and ranch seasoning packet until smooth and well combined.
4. Add the cooled pasta to the bowl and toss until evenly coated in the ranch dressing.
5. Stir in the chopped bacon, cubed Gouda Gruyere, and peas. Gently fold in the cherry tomatoes and black olives until well combined.
6. Taste and season with salt and pepper if needed. Add the optional garlic powder if desired.
7. Cover and refrigerate for 1–2 hours to allow the flavors to come together.
8. Before serving, give the pasta salad a good stir. If it seems a little dry, mix in an additional splash of milk to loosen the dressing.

Recipe & Photo Courtesy: Our Love Language is Food