Peas and Pasta Salad

• 1 pound cavatappi pasta
• Kosher salt and freshly ground black pepper
• 1/4 cup finely chopped red onion
• 1 (15-ounce) jar salad dressing (recommended: Miracle Whip)
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons sugar
• 10 ounces frozen peas, thawed
• 1/2 cup shredded sharp Cheddar cheese
• 6 slices bacon, cooked until crisp and crumbled

1. Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes.
2. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking.
3. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible.
4. To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar.
5. Taste and then season with a pinch of salt and grind or two of pepper.
6. Add the pasta and completely coat with the dressing.
7. Add in the peas, cheese, and bacon.
8. Cook's Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.

pasta, kosher salt, red onion, salad dressing, apple cider vinegar, worcestershire sauce, sugar, frozen peas, shredded sharp cheddar cheese, bacon

Taken from www.foodnetwork.com/recipes/sunny-anderson/peas-and-pasta-salad-recipe.html (may not work)