Every Sunday, I usually scramble to figure out what to make for dinner. Even though it’s a day of rest, for some reason, people still want to eat. Jack will occasionally fill in or we’ll have leftovers if there’s enough but this past week, Jack was busy and my fridge was rather barren. So, I tossed together this quick pasta salad, paired it with some sliced fruit and leftover rotisserie chicken and we were set! It’s as quick as boiling the pasta but can be made ahead of time to ensure it’s thoroughly cooled (I actually prefer mine a little warm). Enjoy!
Ingredients:
1/2 cup mayonnaise
1/2 cup yogurt
1 package dry Ranch seasoning
1 box shell pasta
1/4 cup frozen peas
1/4 cup celery, diced
1/4 cup red onion, diced
4 strips bacon
Boil pasta according to package directions. Meanwhile, cook bacon until crispy. Set aside. In a small bowl combine mayo, yogurt, and Ranch seasoning. A minute before the pasta is finished, add the frozen peas. Drain and dump in a large bowl. Add celery, onions, and bacon crumbles. Toss together. Pour dressing over the top and stir until everything is well-coated. Place bowl in fridge to chill, or until ready to serve.
