Bacon Ranch Pasta Salad (Mitch Lemmon)

By LADONMANK

Ingredients

• 6 slices of bacon
• 1 medium carrot, grated
• 2 cups of uncooked small shell pasta
• Olive oil (see directions)
• 2/3 cup of real mayonnaise
• 3 tablespoons (or 1 packet) of Hidden Valley Ranch
• or Bacon Ranch dry dressing mix
• Couple splashes of milk
• 1/2 cup of Le Sueur peas, or other young
• sweet pea, well drained

Details

Servings 8

Preparation

Step 1

Cook the bacon until crisp; remove to drain on a paper towel, chop and set aside. Put grated carrot into a microwave safe bowl, lightly sprinkle with water, cover and cook on high for 2 minutes; set aside to cool. (Can also saute in a skillet, or boil in a saucepan if you don't have a microwave.) Let cool, and wrap the cooked carrots in several layers of paper towels and squeeze out any residual liquid. Set aside.



Prepare pasta according to package directions; rinse and drain. Pat with paper towels. Transfer to a serving bowl, or storage container. Toss with just enough olive oil to just lightly coat the pasta. Stir in the mayonnaise until well blended. Add the chopped bacon, ranch dressing mix; stir. Add a splash of milk, and stir in until creamy adding additional milk as needed for desired consistency.Add cheese. Stir in the well drained peas. Cover and refrigerate for several hours or overnight before serving. Flavor improves as it sits.