Ranch Style Peas And Carrots Pasta Salad
July 8, 2012 · Print This Article
1/2 cup mayonnaise
1/2 cup sour cream
1 pkg (1 oz) dry Ranch Style dressing mix
1/2 tsp onion powder
3 cups uncooked shell shaped pasta
1 regular carrot, peeled and shredded (like cheese)
1 cup frozen peas, thawed
1/4 cup crumbled, crisp bacon
In a large bowl, prepare dressing by whisking together the mayonnaise, sour cream, dry dressing mix, and onion powder. Cover bowl and refrigerate for 30 minutes.
Meanwhile prepare the pasta. Bring a pot of salted water to boil, add pasta, and cook just until al dente; drain in colander and set in refrigerator to cool.
Grate the carrots into strips using the large cutter size on a box grater to form strips of carrot.
Let peas thaw at room temperature, or rinse under cold water and drain.
Make sure your bacon is cooked crisp, cooled, and crumbled.
When dressing has cooled for 30 minutes, remove from refrigerator and add pasta to the dressing bowl, then add carrots and peas, and toss to combine.
Cover again and put salad back in the refrigerator for about 1 hour so the flavors can combine.
Remove from refrigerator and sprinkle crumbled bacon over the salad before serving.
Will serve 2 to 4 people.