Peas and Pasta Salad

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  • Prep 10 m
  • Cook 10 m
  • Total 20 m
Servings: 4 to 7

Ingredients

  • 1 cup Hidden Valley® Original Ranch® Light dressing
  • 1 pound whole wheat pasta preferably corkscrew
  • 10 ounces frozen peas thawed
  • 2 large carrots peeled, coarsely grated
  • 6 slices bacon crumbled, cooked until crisp
  • freshly ground black pepper to taste

Directions

  1. 1. Cook the pasta in boiling water as directed on box for al dente, about 8 minutes.
  2. 2. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until pasta is cool then drain in a colander shaking to release as much water as possible.
  3. 3. In a large bowl, mix pasta with Hidden Valley® Original Ranch® Light Dressing and mix to coat. Add in the peas, carrots, and bacon. Season with salt and pepper.
  4. 4. Cook’s note: If making ahead of time, cover and refrigerated the salad until ready to serve, then add the bacon right before serving.
• For safe meat preparation, reference the USDA website.

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