INGREDIENTS :
8 ounces mini shells, cooked
2 c frozen peas, frozen or thawed, but they began as frozen
1 c real mayonnaise
1/2 c shredded cheddar cheese
2 green onions, sliced
6 strips bacon, chopped into small pieces
2 tbsp ranch seasoning
INSTRUCTIONS :
Step 1: Follow the package directions to cook the shells. When done, drain and rinse with cold water.
Step 2: Add the pasta, peas, mayonnaise, cheese, onions, bacon, and ranch seasoning in a large mixing bowl. And toss to evenly coat.
Step 3: Place in the fridge for at least 2 to 4 hours or overnight before serving.
Step 4: Before serving, top with extra cheddar cheese and bacon if desired. Enjoy!
NOTES
You can add either premade bacon to this salad or make one in a pressure cooker.
