Ingredients:

  • 16 oz Rotini or Fusilli pasta
  • 8 oz Thick-cut bacon, diced
  • 1 tsp Salt
  • 1 cup Celery, finely diced
  • 1/2 cup Red onion, finely minced
  • 1 cup Red bell pepper, diced
  • 1/2 cup Fresh parsley, chopped
  • 1/2 cup Frozen peas, thawed
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour cream
  • 1 packet (30g) Dry ranch dressing mix
  • 1 tbsp Fresh lemon juice
  • 1/4 tsp Garlic powder
  • Black pepper to taste

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente (usually 1 minute less than package directions).
  2. While the pasta cooks, place diced bacon in a cold skillet over medium heat. Fry until mahogany-colored and crisp, then drain on paper towels.
  3. In a medium bowl, whisk together the mayonnaise, sour cream, ranch packet, lemon juice, and garlic powder until smooth. Refrigerate until ready to use.
  4. Drain the pasta and let it cool for 5 minutes.
  5. In a large bowl, combine the cooled pasta, crispy bacon, celery, red onion, bell pepper, and peas.
  6. Pour the chilled dressing over the mixture and gently fold with a rubber spatula until every noodle is evenly coated.
  7. Cover and refrigerate for at least 2 hours to allow flavors to marry.