• 18minutes
  • 402calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, C, P
MineralsChromium, Silicon, Iron, Magnesium, Sulfur, Chlorine

Ingredients Jump to Instructions ↓

  1. 2 cups uncooked shell pasta

  2. 4 -5 peeled baby carrots, shredded or 1 large regular carrot

  3. 1 cup frozen peas, thawed

  4. 3/4 cup mayonnaise , more if desired (but NOT miracle whip)

  5. 1/2 (1 ounce) packet hidden valley ranch dressing mix

  6. 1/4 cup bacon bit (I use Hormel REAL bacon bits or pieces)

  7. 1/2 teaspoon onion powder

Instructions Jump to Ingredients ↑

  1. In large bowl, mix mayo, dressing mix, bacon bits, shredded carrots and onion powder. Chill while making the rest.

  2. Cook pasta according to pkg. directions for pasta using the shortest alotted time. (Or cook al dente.).

  3. Drain and cool.

  4. Fold in pasta well. Fold in peas last, carefully.

  5. Chill for several hours.

  6. Serve chilled or room temperature.

  7. Refresh salad if needed with a tiny bit of mayo, but it usually doesn't need it.

  8. Garnish top with more bacon bits/pieces.


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