Peas and Pasta Salad

Ingredients

• 2 large carrots grated peeled
• 6 slices bacon crumbled crisp cooked
• 7 servings kosher salt and pepper black freshly ground to taste
• 10 ounces peas frozen thawed
• 1 cup dressing light hidden valley® original ranch®
• 1 pound soup noodles whole wheat

Equipment

• bowl
• colander

Directions

1. Cook the pasta in 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. Stir until pasta is cool then drain in a colander shaking to release as much water as possible. In a large bowl, mix pasta with Hidden Valley Original Ranch Light Dressing and mix to coat.
3. Add in the peas, carrots, and bacon. Season with salt and pepper. Cook's note: If making ahead of time, cover and refrigerated the salad until ready to serve, then add the bacon right before serving.