Ranch Bacon Pasta Salad
- 1 package of rotini
- 1 Hidden Valley Ranch Buttermilk Ranch packet
- Buttermilk
- Mayonaise
- 1 8 oz. bag frozen peas
- 1 cup mushrooms, sliced
- 1 16 oz. package bacon, cooked, crumbled
- fresh parmesan, shredded, to taste
- salt and pepper to taste
- Prepare Hidden Valley Ranch packet according to directions and refridgerate. Cook bacon until crisp, drain about 1 tsp. bacon grease into skillet. Bring 2 quarts of salted water to a boil and add pasta. Cook pasta until al dente (firm, but tender). Drain pasta well, and while still warm, add 3/4 cup of ranch dressing and toss. Saute mushrooms in bacon grease, drain. Add bacon, mushrooms, and peas to pasta. Refridgerate pasta for 2-3 hours or until chilled. Just before serving add remaining dressing, parmesan cheese and salt and pepper.
rotini, valley, buttermilk, mayonaise, frozen peas, mushrooms, bacon, fresh parmesan, salt
Taken from www.epicurious.com/recipes/member/views/ranch-bacon-pasta-salad-1206313 (may not work)