Keyword: Bacon Ranch Pasta Salad, Ranch Pasta Salad
8ouncesfrozen peasthawed, about 1 1/2 cups
6ouncesgrape tomatoesabout 1 cup, halved
4ouncescheddar or Colby jack cheeseabout 3/4 cup shredded
1/2poundbacon cooked and crumbled
Optional: chopped avocadofor topping
1/8teaspoonfreshly ground black pepper
1-2teaspoonsfresh lemon juice
Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. When the pasta is tender, rinse well with cold water. While the pasta is cooking, rinse the peas to thaw them.
In a large mixing bowl, whisk together the mayonnaise, milk, dill, parsley, chives, garlic powder, onion powder, salt, and pepper. Add the lemon juice, taste, and add more lemon if desired.
Add the peas, cooked pasta, tomatoes, cheese, and bacon to the mixing bowl with the dressing. Stir gently to coat all the ingredients. Taste and adjust seasonings as desired.
Cover and refrigerate until ready to serve. Stir again just before serving. Enjoy!
This recipe multiplies nicely for a crowd. 1/2 cup of store-bought ranch dressing or homemade ranch dip can be substituted for the dressing listed in this recipe. If you're using this homemade ranch dip, you'll want to thin it with 1-2 tablespoons of milk, just enough to make it thick and pourable.If you are making this salad with gluten free pasta, you'll want to make it right before serving it. Gluten free pasta noodles tend to get harder than we like after spending much time in the refrigerator.