Goodness! I made a batch of this yummy pasta salad and the kids and I ate on it all week. To me, this is the perfect little lunch recipe, but it also works well as a side too. For instance, one night, we had this as a side to Andrea’s Pulled Pork (yesterday’s recipe) and that was so yummy! And if you’re eating meat-free these days, just omit the bacon and throw on some toasted nuts for crunch instead (a toasted almond or chickpea would be really good in here too).
This is a great recipe because you can make as much or as little as you want. The following directions are for four portions but you can easily increase that amount or decrease it based on your needs.
3 cups pasta, cooked, drained and cooled
2 cups fresh or frozen peas (brought to room temp)
8 green onions, chopped
8 pieces of cooked bacon, crumbled (reserve a few pieces to garnish)
about 4 tablespoons of your favorite Ranch dressing (I used Newman’s Own)
Salt and Pepper to taste
Grated Parmesan cheese to garnish, optional
In a large bowl, combine your cooked pasta with the peas, green onions, bacon and dressing. Cover and refrigerate at least 2 hours or up to 3 days. Garnish with a little grated Parm and a few extra bacon crumbles.
Lunchtime will not be boring if this is on the menu! And don’t forget, it’s a great side dish too!