Prep Time: 15 minutes

Cook Time: 12 minutes

Serves: 6-8

Ingredients:

1 to 1/2 lb. bacon, cooked, drained of fat, and chopped

1 C. sweet peas, or mixed vegetables, cooked

12 oz or 1 1/2 C. small pasta shells or elbow cooked

1 carrot shredded

Ranch dressing:

1/4 tsp. Kosher salt

2 tsp. Garlic powder

1 tsp. Dried parsley

1 tsp. Dried chives

1 tsp. Dried dill

1 tsp. Onion powder

1/4 tsp. Paprika

1/2 tsp. Black pepper

Salt to taste

2 tsp. Lemon juice

1/2 tsp. White vinegar

1/2 tsp. Worcestershire sauce

1 C. Mayonnaise or yogurt or combination of

1/2 Sour cream

What to do:

In a large bowl combine bacon, cooked sweet peas, cooked pasta shells and carrots. For the Ranch dressing: Mix all the ingredients together in a medium-size bowl; combine the salad mixture with the ranch dressing.

Christina’s Notes:

Possible add-ins: shredded cheddar cheese, tomatoes, cucumbers, jalapenos, red onions, peppers….etc. You can boil the peas and carrots with the noodles to save on time. If you’re making this the night before keep 1/2 of the sauce to the side and mix it in just before you serve the salad. The noodles tend to soak up the sauce when sitting in the fridge.  I often double the dressing for this dish but I do have to admit I like it saucy!!!!  😉