1 (16 oz.) box elbow macaroni noodles (or any small type noodle)
1 cup frozen peas & carrots (add more veg. if desired).
1 (16 oz.) bottle buttermilk Ranch salad dressing (Kraft or HIDDEN VALLEY®)
1/2 cup dairy sour cream
bacon bits or grated Parmesan cheese, for garnish

Cook noodles according to package directions. Microwave frozen vegetables. Run cold water over noodles.

In a bowl, mix salad dressing, dairy sour cream, pasta and vegetables.

Chill for several hours or overnight in refrigerator.

Just before serving, sprinkle bacon bits or Parmesan cheese on top.

Submitted by: Ivana Erney