Recipe(tried): Tuna Pasta Salad (using ranch dressing)

TUNA PASTA SALAD

1 (12 to 16 oz.) box shaped pasta
1/2 of a (16 oz.) bag frozen peas and carrots
2 cans (6 oz each) water packed tuna, drained
1 (4 oz.) can sliced black olives, drained
1 small onion, finely chopped
3/4 cup ranch salad dressing
1/4 cup sour cream
1/2 to 3/4 tsp. salt
3/4 to 1 tsp. ground black pepper
Bacon Bits

Cook pasta according to package directions in boiling, salted water until al dente, adding peas and carrots during the last 3-4 minutes of cooking pasta.

While pasta and vegetables are cooking, mix tuna, olives, onion, salad dressing, sour cream, salt, and pepper in a large mixing bowl.

Stir pasta and vegetables into tuna mixture in mixing bowl and stir until well combined. Cover and refrigerate until cold. If pasta begins to dry out, you can stir in 1-2 Tbsp. milk to re-moisten.

Stir in a couple of tablespoons of bacon bits before serving.