1(12 ounce) package uncooked tri-color rotini pasta
3tablespoonsdry ranch salad dressing mix(the same as a 1.0 oz package)
1/2cupmilk, or as needed
1cupsliced grape tomatoes
1(4.25 ounce) can sliced black olives
1cupdiced or shredded sharp Cheddar cheese
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and pepper. Stir in milk until smooth. Place rotini, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Stir in bacon right before serving so it stays crispy. Toss with additional milk if the salad seems a little dry right before serving.