This pasta salad is the very definition of summer… but it’s so good that I make it year round! Originally I made this recipe with just cucumbers, tomatoes, bacon, mayo, and Nature’s Seasoning; although to make it go further, I have now transformed it into a pasta salad and vamped it up further with Ranch dressing seasoning and shredded cheese.

Ingredients:

• 12 oz. box elbow macaroni noodles
• 3 packages of bacon bits
• 2 c. mayonnaise
• 1 (1 oz.) packet of Ranch Dressing seasoning
• 1 tsp. garlic powder
• 3 tsp. Nature’s Seasoning + more to taste
• 2 large cucumbers, diced
• 8 Roma tomatoes, diced (any tomato will do, I used 6 DRAINED beefsteak tomatoes from Grandma’s garden – Roma tend to be more firm)
• 2 c. shredded cheddar cheese

Directions:

1. Cook pasta until aldente according to directions (salt boiled water before adding in pasta). Do not overcook! Drain and run under cold water to stop cooking.
2. In a small bowl, combine the mayonnaise, ranch dressing packet, Nature’s seasoning, and garlic powder. Whisk until combined.
3. In a large tupperware container (I used 8 quart to allow for enough room to mix), combine the pasta, cheese, bacon bits, mayo mixture, and chopped veggies. Gently fold to incorporate everything together.
4. Taste test and add more Nature’s Seasoning to your liking. Chill in fridge until served.

Yields approximately 4 quarts.