We just got home from a six hour road trip weekend to TN to see my sister win Grand Reserve National Champion at her Tennessee Walking Horse competition, and I was starving.
Inspired by a post on Pinterest, I modified her recipe and lightened it up.
Here’s what you do:
Boil 6 oz (half box) of tricolor veggie rotini with a pinch of salt.
Chop up 7 slices turkey bacon, four stalks green onion, about 2/3 cup tomatoes (I prefer cherry or Roma), and three mozzarella cheese sticks.
Mix in a separate bowl 1/2 c. light mayo, 1-1/2 T. dry ranch dressing mix, 1/4 t. garlic powder, 1/4 t. black pepper, 1-3 T. unsweetened almond milk as needed.
Drain pasta when al dente, and while still steaming toss into bowl with chopped mix and pour dressing over. Toss.
Serve hot or cold.
Yes, it tastes just as good as it looks.
Daylilygrl Tip: Make this easier on yourself by making up a whole pack of turkey bacon on the weekends. I wrap in a paper towel when cool and keep in a Ziplock bag in the fridge. Good for last minute meals like this or to munch on a few slices at a time for an easy low cal snack.