Prep Time: 20 mins | Total Time: 4 hrs 20 mins | Servings: 8
This pea pasta salad with bacon and ranch seasoning is a favorite at potlucks. This has been one of my favored salads I can easily and quickly throw together any time! This salad is bursting with amazing flavors that go perfectly with BBQ.
If you are looking for a fun and delicious side dish, this colorful pasta is a must-try! You can even make this pasta in advance and serve chilled topped with extra bacon and shredded cheddar cheese. Super delicious, this salad will surely fly out fast!
Ingredients
1 c. real mayonnaise
1/2 c. shredded cheddar cheese
2 c. frozen peas frozen or refrigerator thawed, but they began as frozen
2 green onions sliced
8 ounces of mini pasta shells cooked and cooled
2 tbsp ranch seasoning
6 strips of bacon cooked and chopped into small pieces
How to make Pea Pasta Salad
Step 1: Cook the bacon until crispy and chop 6 strips of the crispy bacon into bite-sized pieces. You can pre-cooked the bacon or use bacon bits to save time. Or cook the bacon in an air fryer.
Step 2: Following the package directions cook the mini pasta. Drain when done and rinse with cold water.
Step 3: Place the mayonnaise and ranch seasoning in a large mixing bowl.
Step 4: Add the shredded cheddar cheese to the homemade dressing along with the sliced green onions, crispy bacon, cooled pasta, and frozen peas.
Step 5: Over the pasta, add the dressing and mix using a spatula until the pasta shells and peas are evenly coated.
Step 6: Chill the salad in the fridge for 2 to 4 hours up to overnight.
Step 7: If desired, top the salad with extra shredded cheddar cheese and bacon. Serve chilled. Enjoy!
Note:
Defrost the frozen peas before using, making sure to remove any excess water before adding them to the salad.
Nutrition Facts:
Serving: 1 Serving, Calories: 341kcal, Carbohydrates: 17g, Protein: 9g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 20g, Cholesterol: 27mg, Sodium: 605mg, Fiber: 3g, Sugar: 3g
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