A flavorful and hearty pasta salad with a mix of fresh vegetables, tender pasta, and a savory dressing, perfect for a summer barbecue or picnic.

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Cook the elbow macaroni according to package instructions. Drain and rinse with cold water to cool.
In a large bowl, combine the cooled pasta, cherry tomatoes, corn, bell peppers, red onion, black olives, and shredded cheddar cheese.
In a small bowl, whisk together the mayonnaise, ranch dressing, apple cider vinegar, garlic powder, paprika, salt, and black pepper until smooth.
Pour the dressing over the pasta and vegetable mixture and toss to combine.
If using, sprinkle bacon bits over the top and toss again to combine.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

You can substitute Greek yogurt for mayonnaise for a lighter version of the dressing.
Add grilled chicken or shrimp for extra protein.
For a spicier kick, add jalapeños or a dash of hot sauce to the salad.