I love making a double batch of this yummy salad, and then having the leftovers for lunch the next day.

This will keep in the refrigerator for a couple of days but I doubt it’ll take that long for you to destroy it! I like to serve this with some crusty bread, or over a bed of steamed veggies. This is also ridiculously good with leftover shredded chicken, so feel free to add that if you happen to have some in the fridge!

Ingredients

1 lb pasta noodles (your favorite kind)

6 pieces of bacon, cooked & crumbled

1 red onion, chopped

2 tsp cumin

1/4 pound of shredded (for warm salad) or chopped (for cold salad) Gouda cheese

1 ½ cups of Ranch dressing

salt and pepper to taste

chopped fresh herbs, optional

Instructions:

Cook and crumble the bacon. Chop the onion and prepare the Ranch dressing (if making from a package mix).

Cook the pasta al dente according to the package directions, drain.

To make a warm pasta salad:

Add the remaining ingredients into the drained pasta, give it a stir and serve immediately.

To make a cold pasta salad:

Run cold water over the cooked pasta to chill it. Add the remaining ingredients, stir together and chill in the refrigerator for about an hour before serving.

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Quick tip: This recipe serves 4.