13 oz tri-color pasta
1/2 cup light mayo
1/2 cup light ranch dressing
3 roma tomatoes, diced
1/2 lb bacon, cooked & diced
1 avocado, diced
Salt & Pepper to taste
Variations: 1/2 lb shredded chicken, 1 cup shredded cheese, other veggies can include cucumber, peas, or peppers.
Directions:
1. Boil a pot of water and cook noodles until slightly firm.
2. Drain & rinse with cold water.
3. Mix mayo, rancho dressing together in a bowl
4. Toss noodles with sauce and gently fold in tomatoes, bacon, and avocado.
5. Chill for 2 hours before serving.
Adapted from original recipe. Source for recipe & picture.
No comments:
Post a Comment