Prep Time: 20 mins | Total Time: 4 hrs 20 mins | Servings: 8
Two of the classics in one. Peas and pasta coated in mayo, tangy spices of the ranch, and bursting with bacon and cheese flavor. This Pea Pasta Salad is an easy, flavor-packed, and fun side that you can easily make at any time. Excellent for potlucks, BBQ, and the best spring and summer dish! Leftovers are amazing, too! Plus, you can throw this salad together in advance. Chill this salad for a few hours or preferably overnight and serve this cold.
Ingredients
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2 green onions, sliced
2 c. frozen peas, frozen or refrigerator thawed, but they began as frozen
8 ounces mini pasta shells, cooked and cooled
1 c. real mayonnaise
2 tbsp ranch seasoning
1/2 c. shredded cheddar cheese
6 strips of bacon – cooked and chopped into small pieces
How to make Pea Pasta Salad
Step 1: Start by cooking and chopping 6 strips of crispy bacon. You can also use pre-cooked bacon or bacon bits to save time.
Step 2: Following the package directions cook the mini pasta shells. Drain when done and rinse with cold water.
Step 3: Add the mayonnaise and ranch seasoning to a large mixing bowl. Add the shredded cheddar cheese along with the sliced green onions, crispy bacon, cooled pasta, and frozen peas. Stir the dressing over the pasta and peas using a spatula until well combined and the pasta shells and peas are well coated.
Step 4: Place the salad in the fridge to chill for at least 2 to 4 hours or preferably overnight before serving.
Step 5: Before serving, top the salad with extra shredded cheddar cheese and bacon. Enjoy!
Notes:
For this recipe, you can use frozen peas. Before using, defrost in the fridge. Make sure to pour out any excess water before adding the peas to the salad.
To save time, you can use pre-cooked bacon or bacon bits instead of bacon. Although, I prefer fresh ingredients for the best results.
Nutrition Facts:
Serving: 1 Serving, Calories: 341 kcal, Carbohydrates: 17g, Protein: 9g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 20g, Cholesterol: 27mg, Sodium: 605mg, Fiber: 3g, Sugar: 3g
Ingredients
- 2 green onions, sliced
- 2 c. frozen peas, frozen or refrigerator thawed, but they began as frozen
- 8 ounces mini pasta shells, cooked and cooled
- 1 c. real mayonnaise
- 2 tbsp ranch seasoning
- 1/2 c. shredded cheddar cheese
- 6 strips of bacon - cooked and chopped into small pieces
Instructions
Step 1: Start by cooking and chopping 6 strips of crispy bacon. You can also use pre-cooked bacon or bacon bits to save time.
Step 2: Following the package directions cook the mini pasta shells. Drain when done and rinse with cold water.
Step 3: Add the mayonnaise and ranch seasoning to a large mixing bowl. Add the shredded cheddar cheese along with the sliced green onions, crispy bacon, cooled pasta, and frozen peas. Stir the dressing over the pasta and peas using a spatula until well combined and the pasta shells and peas are well coated.
Step 4: Place the salad in the fridge to chill for at least 2 to 4 hours or preferably overnight before serving.
Step 5: Before serving, top the salad with extra shredded cheddar cheese and bacon. Enjoy!
Notes
For this recipe, you can use frozen peas. Before using, defrost in the fridge. Make sure to pour out any excess water before adding the peas to the salad. To save time, you can use pre-cooked bacon or bacon bits instead of bacon. Although, I prefer fresh ingredients for the best results.
