Ingredients
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2 cups pasta (uncooked shells)
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5 baby carrots, shredded (or 1 large regular carrot)
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1 cup frozen peas, thawed
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3/4 cup mayonnaise, more if desired but NOT miracle whip
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1 ounce hidden valley ranch dressing mix (or 1/2 of a .4 oz. package of the buttermilk version)
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1/4 cup bacon bits (I use Hormel REAL bacon bits or pieces)
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1/2 teaspoon onion powder
Instructions
- In large bowl, mix mayo, dressing mix, bacon bits, shredded carrots and onion powder. Chill this mixture while you continue making the rest of the salad.
- Cook pasta al dente, drain and cool. Fold in pasta carefully.
- Gently fold in peas last.
- Chill for several hours and serve chilled or at room temperature.
- Refresh salad if needed with a tiny bit of mayo, but it usually doesn't need it.
- Garnish top with more bacon bits pieces. You can never have too much bacon.