Basic Instructions

• Cook the Pasta: Bring a large pot of salted water to a boil and add the dry pasta. Cook according to package instructions until al dente, usually around 7-8 minutes. Drain it well—don’t rinse! Toss it with olive oil to keep it from sticking as it cools to room temperature.
• Prepare the Dressing: In a medium bowl, gently whisk together the Italian dressing, real mayo, kosher salt, garlic powder, onion powder, and black pepper. Blend until smooth and creamy, then cover it and chill in the refrigerator until you’re ready to assemble the salad.
• Combine the Ingredients: In a large serving bowl, combine the cooled pasta and prepared dressing. Gently fold in the diced bell peppers, cucumbers, and sliced olives. Make sure everything is coated well and adjust seasoning if necessary.
• Add the Goodies: Gently toss in the crumbled crispy bacon and freshly grated parmesan, making sure to preserve the texture. The salad should be vibrant and mixed evenly, ready to dazzle your guests!
• Serve Fresh or Chilled: This Memorial Day pasta salad can be served right away at room temperature or chilled for a bit in the fridge to let the flavors meld further. It will keep well, covered, for up to 24 hours, making it a great make-ahead option.