Prep:
20 min
|
Cook:
1 hr 40 min
Peas and Pasta Salad
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- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 4 to 7
Ingredients (6)
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1 pound whole wheat pasta preferably corkscrew
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10 ounces frozen peas thawed
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2 large carrots peeled, coarsely grated
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6 slices bacon crumbled, cooked until crisp
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freshly ground black pepper to taste
Steps (4)
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Step 1Cook the pasta in boiling water as directed on box for al dente, about 8 minutes.
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Step 2Drain 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.
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Step 3In 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.
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Step 4Cook’s note: If making ahead of time, cover and refrigerated the salad until ready to serve, then add the bacon right before serving.
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For safe meat preparation, reference the USDA website.
Peas and Pasta Salad
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
Ingredients (6)
-
-
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
Peas and Pasta Salad
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
