Ingredients
Scale
- 8 oz mini pasta shells (cooked and cooled)
- 2 cups frozen peas (thawed)
- 1 cup real mayonnaise
- 1/2 cup shredded cheddar cheese
- 2 green onions (sliced)
- 6 strips Turkey Bacon (cooked and chopped)
- 2 tablespoons ranch seasoning
Instructions
- Cook Turkey Bacon until crispy and chop into small pieces.
- Boil mini pasta shells according to package instructions, drain, and rinse under cold water.
- In a large mixing bowl, combine mayonnaise and ranch seasoning.
- Add shredded cheddar cheese, sliced green onions, chopped Turkey Bacon, cooled pasta shells, and frozen peas to the dressing mixture.
- Mix gently until everything is well coated.
- Refrigerate for 2-4 hours or overnight for best flavor before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg