Peas and Pasta Salad

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  • Yield: 4-7 Servings
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1 pound whole wheat pasta, preferably corkscrew

Kosher salt and freshly ground black pepper to taste

1 cup Hidden Valley® Original Ranch® Light Dressing

10 ounces frozen peas, thawed

2 large carrots, peeled and coarsely grated

6 slices bacon, cooked until crisp and crumbled


  1. 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.

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