GREEN PEA PASTA SALAD RECIPES

Steps:

• Rinse, drain, and thaw peas in a colander. While peas are thawing, cook pasta to al dente stage; drain and rinse pasta in cold water.
• Gently toss together the peas, pasta, bacon, onion, cheese, and eggs (if used) in a large mixing bowl.
• Combine dressing ingredients in a small mixing bowl. Fold dressing gently into peas, combining well. Turn mixture into a clear glass serving dish, cover with plastic wrap, and refrigerate until serving time, at least 30 minutes.
• We used to make this with Velveeta cheese, but I find it difficult to work with due to its softer texture. You can also use mild cheddar, Swiss cheese, block American, or even pepper Jack. My family loves the sharp cheddar. You can also use shredded cheese if it's more convenient. I do like the small cubes cut the size of the peas, just for presentation.

Steps:

• Cook the pasta in boiling water as directed on box for al dente, about 8 minutes.
• Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until pasta is cool then drain in a colander shaking to release as much water as possible.
• In a large bowl, mix pasta with Hidden Valley® Original Ranch® Light Dressing and mix to coat. Add in the peas, carrots, and bacon. Season with salt and pepper.
• Cook’s note: If making ahead of time, cover and refrigerated the salad until ready to serve, then add the bacon right before serving.