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Bacon Ranch Pasta Salad

Source of Recipe


From "Deep South Dish" by Mary Foreman



List of Ingredients



• 6 slices bacon
  
• 1 medium carrot, grated
  
• 2 cups uncooked small shell pasta
  
• Drizzle of olive oil
  
• â…” cup real mayonnaise
  
• ½ tsp onion powder
  
• 3 Tbsp (1 packet) dry Ranch dressing mix
  
• 1 to 2 Tbsp milk
  
• ½ cup Le Sueur peas, or other young sweet peas, well drained
  






Instructions



1. Cook bacon until crisp; drain on paper towels. When cool, chop and set aside.
   
   
2. In a microwave-safe bowl, lightly sprinkle grated carrot with water; cover and cook on high 2 minutes; set aside to cool. (You may also sauté in a skillet, or boil in a saucepan.) When cool, wrap cooked carrots in several layers of paper towels, and squeeze out any residual liquid.
   
   
3. Prepare pasta according to package directions; rinse and drain. Pat dry with paper towels. Transfer to a serving bowl or storage container. Toss with olive oil to lightly coat pasta.
   
   
4. Stir in mayonnaise until well blended. Add chopped bacon, carrots, onion powder, and ranch dressing mix; stir. Add 1 tablespoon milk, and stir until creamy; add additional milk, if needed, for desired consistency. Stir in peas.
   
   
5. Cover, and refrigerate for several hours or overnight before serving. The flavor improves as it sits.
   
   Makes 8 servings