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Pea Pasta Salad

by Sheryl S

Prep Time: 20 mins | Total Time: 4 hrs 20 mins | Servings: 8

This pea pasta salad with bacon and ranch seasoning is a favorite at potlucks. This has been one of my favored salads I can easily and quickly throw together any time! This salad is bursting with amazing flavors that go perfectly with BBQ.

If you are looking for a fun and delicious side dish, this colorful pasta is a must-try! You can even make this pasta in advance and serve chilled topped with extra bacon and shredded cheddar cheese. Super delicious, this salad will surely fly out fast!

Ingredients

1 c. real mayonnaise
1/2 c. shredded cheddar cheese
2 c. frozen peas frozen or refrigerator thawed, but they began as frozen
2 green onions sliced
8 ounces of mini pasta shells cooked and cooled
2 tbsp ranch seasoning
6 strips of bacon cooked and chopped into small pieces

How to make Pea Pasta Salad

Step 1: Cook the bacon until crispy and chop 6 strips of the crispy bacon into bite-sized pieces. You can pre-cooked the bacon or use bacon bits to save time. Or cook the bacon in an air fryer.

Step 2: Following the package directions cook the mini pasta. Drain when done and rinse with cold water.

Step 3: Place the mayonnaise and ranch seasoning in a large mixing bowl.

Step 4: Add the shredded cheddar cheese to the homemade dressing along with the sliced green onions, crispy bacon, cooled pasta, and frozen peas.

Step 5: Over the pasta, add the dressing and mix using a spatula until the pasta shells and peas are evenly coated.

Step 6: Chill the salad in the fridge for 2 to 4 hours up to overnight.

Step 7: If desired, top the salad with extra shredded cheddar cheese and bacon. Serve chilled. Enjoy!

Note:

Defrost the frozen peas before using, making sure to remove any excess water before adding them to the salad.

Nutrition Facts:

Serving: 1 Serving, Calories: 341kcal, Carbohydrates: 17g, Protein: 9g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 20g, Cholesterol: 27mg, Sodium: 605mg, Fiber: 3g, Sugar: 3g

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Pea Pasta Salad

This pea pasta salad with bacon and ranch seasoning is a favorite at potlucks. This has been one of my favored salads I can easily and quickly throw together any time! This salad is bursting with amazing flavors that go perfectly with BBQ.
Prep Time 20 mins
Total Time 4 hrs 20 mins
Course Main Course
Cuisine American
Servings 8 people
Calories 341 kcal

Ingredients
  

  • 1 c. real mayonnaise
  • 1/2 c. shredded cheddar cheese
  • 2 c. frozen peas frozen or refrigerator thawed, but they began as frozen
  • 2 green onions sliced
  • 8 ounces of mini pasta shells cooked and cooled
  • 2 tbsp ranch seasoning
  • 6 strips of bacon cooked and chopped into small pieces

Instructions
 

  • Cook the bacon until crispy and chop 6 strips of the crispy bacon into bite-sized pieces. You can pre-cooked the bacon or use bacon bits to save time. Or cook the bacon in an air fryer.
  • Following the package directions cook the mini pasta. Drain when done and rinse with cold water.
  • Place the mayonnaise and ranch seasoning in a large mixing bowl.
  • Add the shredded cheddar cheese to the homemade dressing along with the sliced green onions, crispy bacon, cooled pasta, and frozen peas.
  • Over the pasta, add the dressing and mix using a spatula until the pasta shells and peas are evenly coated.
  • Chill the salad in the fridge for 2 to 4 hours up to overnight.
  • If desired, top the salad with extra shredded cheddar cheese and bacon. Serve chilled. Enjoy!

Notes

Defrost the frozen peas before using, making sure to remove any excess water before adding them to the salad.

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