Retro Cold Pasta Salad with Ranch, Bacon and Vegetables
Recipe GLPR984ca36966f220
A classic cold pasta salad combining tender shell pasta with a creamy ranch-flavored dressing, crispy bacon bits, sweet peas, and shredded carrots. This nostalgic side dish is perfect for picnics, potlucks, and summer gatherings. Make it ahead and chill for at least 2 hours to let all the flavors meld beautifully together.
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Ingredients
2 cups uncooked medium shell pasta
1 cup mayonnaise
1 packet (1 oz.) Hidden Valley Ranch Dip Mix
½ teaspoon onion powder
1 cup frozen baby peas, thawed
1 carrot, shredded
¼ cup bacon bits
Directions
Bring a medium pot of water to a boil and cook the pasta according to package directions until al dente. Drain in a colander and rinse thoroughly with cold water to cool completely. Gently shake the colander to remove excess water.
In a medium bowl, combine the mayonnaise, ranch dip mix, onion powder, and thawed peas. Mix until all ingredients are evenly incorporated and set aside for a few minutes to allow the flavors to begin blending.
Once the pasta has cooled, add it to the dressing mixture. Gently fold the dressing and pasta together, stirring once or twice to coat all the pasta evenly without breaking the shell shapes.
Add the shredded carrot and bacon bits to the salad and fold gently to combine, distributing them throughout.
Transfer the pasta salad to a serving bowl or container and refrigerate for at least 2 hours before serving to allow all flavors to meld. Can be served chilled or at room temperature if preferred.
