Tried and True Recipe #1: Pepperoni and Bacon Pasta Salad

Prep Time:15 min
Start to Finish:30 min
Makes:4 main-dish servings
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1 package Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/4 cup cold water
3 tablespoons vegetable oil
2 cups frozen broccoli flowerets, thawed and drained
1 package (3 1/4 ounces) sliced pepperoni, cut in half (1 cup)
1 medium tomato, coarsely chopped (3/4 cup)
1 jar (2 1/2 ounces) sliced mushrooms, drained

1. Empty Pasta mix into large pan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally.
2. Stir together Seasoning mix, cold water and oil in large bowl; set aside.
3. Drain pasta; rinse with cool water. Shake to drain well. Stir pasta and remaining ingredients into seasoning mixture. Serve immediately, or refrigerate.
High Altitude (3500-6500 ft) Increase boil time to 20 minutes.

This is a recipe I found through Bettycrocker.com. Tried it a couple of weeks ago, sans the broccoli (I'm not a big veggie fan). I also changed a few other ingredient details:

1) Changed the Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix for some regular ranch dressing and some mayo to thin the flavor out (ranch is a nice flavor, but it can be pretty strong if it's the only thing you're mixing with the pasta)

2) Added the bacon separately. I used bacon pieces (which can usually be found in the refrigerated cold cuts area). However, after the first trial, I am convinced that bacon bits might be an even better option.

3) I now realize I totally forgot to add the mushrooms and the oil, however I did add diced onion, which gives it a nice, crisp feel.

** On second thought: I think that from now on, I might be suppressing the pepperoni entirely, since I find it doesn't add all that much to the recipe's flavor. I also intend to use the mushrooms from now on (how could i FORGET mushrooms?!).