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BACON RANCH PASTA SALAD WITH PEAS RECIPE

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BACON RANCH PASTA SALAD WITH PEAS RECIPE
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PREP TIME: 20 mins | CHILL: 4 hrs | TOTAL TIME: 4 hrs 20 mins | YIELD: 8 Servings

A pretty amazing salad with tangy spices, bacon, and cheese. Not only that this is covered with mayo but this has the best flavour and texture that snap in your mouth in every bite! Tagged as the creamiest pasta salad ever, this sure stands high among the rest!

The delicious combination of Ranch seasoning, mayo, crunchy bacon, and cheese put together to give you this filling, tasty, and an easy side salad. Perfect for the whole family even if you have the pickiest eaters and to bring to putlocks or serve to guests. As we know Ranch goes so well with pretty much everything and this salad recipe will testify to that. This is not your plain pea salad, it is combined with filling pasta shells. And the burst of flavours from the other ingredients makes this side the best among all!

INGREDIENTS

8 ounces mini shells, cooked

2 c frozen peas, frozen or thawed, but they began as frozen

1 c real mayonnaise

1/2 c shredded cheddar cheese

2 green onions, sliced

6 strips bacon, chopped into small pieces

2 tbsp ranch seasoning

HOW TO MAKE BACON RANCH PASTA SALAD WITH PEAS

Step 1: Follow the package directions to cook the shells. When done, drain and rinse with cold water.

Step 2: Add the pasta, peas, mayonnaise, cheese, onions, bacon, and ranch seasoning in a large mixing bowl. And toss to evenly coat.

Step 3: Place in the fridge for at least 2 to 4 hours or overnight before serving.

Step 4: Before serving, top with extra cheddar cheese and bacon if desired. Enjoy!

NOTE:

You can add either premade bacon to this salad or make one in a pressure cooker.

NUTRITION FACTS:

Amount Per Serving: CALORIES: 341 TOTAL FAT: 26g SATURATED FAT: 6g TRANS FAT: 0g UNSATURATED FAT: 20g CHOLESTEROL: 27mg SODIUM: 605mg CARBOHYDRATES: 17g FIBER: 3g SUGAR: 3g PROTEIN: 9g

BACON RANCH PASTA SALAD WITH PEAS RECIPE

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 8 ounces mini shells, cooked
  • 2 c frozen peas, frozen or thawed, but they began as frozen
  • 1 c real mayonnaise
  • 1/2 c shredded cheddar cheese
  • 2 green onions, sliced
  • 6 strips bacon, chopped into small pieces
  • 2 tbsp ranch seasoning
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Instructions

Step 1: Follow the package directions to cook the shells. When done, drain and rinse with cold water.

Step 2: Add the pasta, peas, mayonnaise, cheese, onions, bacon, and ranch seasoning in a large mixing bowl. And toss to evenly coat.

Step 3: Place in the fridge for at least 2 to 4 hours or overnight before serving.

Step 4: Before serving, top with extra cheddar cheese and bacon if desired. Enjoy!

Notes

You can add either premade bacon to this salad or make one in a pressure cooker. NUTRITION FACTS: Amount Per Serving: CALORIES: 341 TOTAL FAT: 26g SATURATED FAT: 6g TRANS FAT: 0g UNSATURATED FAT: 20g CHOLESTEROL: 27mg SODIUM: 605mg CARBOHYDRATES: 17g FIBER: 3g SUGAR: 3g PROTEIN: 9g