Bacon, Ranch & Sweet Pea Pasta Salad
Pasta salad with a ranch twist, crisp bacon, sweet peas and sweet bell peppers.
Servings: 12
Ingredients
- 16 ounces of orecchiette or similar dried pasta
- 10 ounces of sweet peas, thawed
- 6 ounces sharp cheddar, shredded
- 1/3 cup fresh parsley, finely chopped
- 1 red sweet bell pepper, diced
- 6 slices of thick cut bacon, diced
- 3 hard boiled eggs, peeled, diced
- 1/2 cup of mayonnaise
- 1/3 cup of sour cream
- 1/4 cup of milk
- 1 teaspoon of dried dill
- 1 teaspoon of dried chives
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- a pinch of salt and black pepper
Instructions
- Prepare the pasta according to manufacturers instructions, drain and rinse with cool water
- Cook 6 slices of bacon until crisp and cool on a paper towel lined plate
- Hard boil 6 eggs and transfer into a bowl of ice water to cool
- In a large bowl, combine 1/2 cup of mayonnaise, 1/3 cup of sour cream, 1/4 cup of milk, 1 teaspoon of dried dill, 1 teaspoon of dried chives, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder and a pinch of salt and black pepper
- Transfer the cooled pasta into the bowl with the dressing and toss until evenly coated
- Add the sweet peas, diced hard boiled eggs, finely chopped parsley, diced bacon, diced red sweet bell peppers and shredded sharp cheddar
- Mix until all of the ingredients are fully combined
- Cover and chill in the refrigerator until ready to serve
- Store leftovers in an airtight container in the refrigerator