This salad is a meal in itself. I can eat it for lunch or dinner, add some kind of bread and drink and that’s all I need. I love making it with fresh tomatoes, cucumbers and green onions, too.8 ounces salad rotini pasta (could use any kind of pasta you like) 1 can medium pitted ripe olives, weight 6 ounces, drained, chopped 1 cup cooked chicken breast, chopped (Optional) 1/4 cup real bacon bits 1 cup sharp cheddar cheese, shredded 1/2 cup green onion, chopped (or about 3 onions) 12 cherry tomatoes, cut in half (could use more or 1 large tomato, chopped and drained) 1 cup cucumber, coarsely chopped Prepare pasta according to package directions for salad pasta draining and running under cold water. Let pasta cool while you prepare other ingredients. Mix all together in a large salad bowl and add homemade ranch dressing made with recipe below. Let cool in refrigerator for several hours before serving or overnight. Makes about 10 to 12 servings. Serve over lettuce or as is. (Note: This salad will keep in the refrigerator for several days. If becomes dry after a few days, add more mayo.) ENJOY! Ranch Dressing 1/4 cup mayonnaise or salad dressing (your preference) 1/2 cup buttermilk 1/2 cup sour cream 1/2 teaspoon dried parsley flakes 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1/4 teaspoon salt 1/8 teaspoon dillweed Whisk all ingredients together in a small bowl. Makes about 1 cup dressing. Pour over pasta salad. (I love this dressing and could eat it with chips!) Don’t forget to check out these salads: Broccoli Raisin Salad Cauliflower Salad Best Chicken Salad © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.