#3762 - Bacon Pasta Salad

(by Shirley McNevich)

12oz. three color rotini pasta
10 slices bacon (fried and crumbled)
1 cup mayo
3 TBSP Hidden Valley Ranch dressing powder (dry)
1/4 tsp. garlic powder
fresh ground black pepper (to your taste; optional)
1 large tomato (chopped)
1 - 4.25oz. can sliced black olives (well drained)
1 cup shredded cheese (your choice of type)

In a pot of salted boiling water, cook the pasta according to bag directions, then drain but do NOT rinse. Let the pasta cool to room temperature. In a bowl add mayo, ranch dressing powder, garlic powder and pepper--stir well. In a large bowl add drained pasta, crumbled bacon, drained black olives and shredded cheese--toss to mix. Add the mayo mixture to the pasta mixture--toss to mix. Add more mayo as necessary and toss again until salad has the consistency you like. Cover and refrigerate until cold. When ready to serve, drain any liquid off of the chopped tomatoes and add them to the pasta salad--stir to mix.

#3653 - Pepperoni Casserole

(by Shirley McNevich)

16oz. uncooked shell pasta (or other shape)
1lb. ground Italian sausage (casings removed)
28 to 32oz. pasta sauce
24oz. ricotta cheese (less if you wish)
1 can sliced black olives (drained)
12oz. shredded mozzarella cheese
12oz. pepperoni slices (more if you wish)

Cook and drain pasta in salted water--drain but DO NOT RINSE. In a skillet over medium heat crumble the Italian sausage--cook/stir until browned. Chop all of the pepperoni slices into small pieces. In a bowl add drained pasta, browned sausage, HALF of the pepperoni pieces and the pasta sauce--stir well. In a separate bowl add ricotta cheese, mozzarella cheese and sliced black olives--stir to mix. Pour the pasta mixture into a large greased casserole dish. Spread the cheese mixture over the pasta mixture. Sprinkle the other half of the chopped pepperoni pieces over the top. Bake at 350 degrees 25-35 minutes or until hot and bubbly. Let it sit a few minutes before serving.