Ingredients:

  • 1 lb tri-color rotini pasta
  • 1 cup frozen petite peas, thawed
  • 1 cup sharp cheddar cheese, 1/4-inch cubes
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup English cucumber, quartered and sliced
  • 8 slices thick-cut bacon, cooked and crumbled
  • 1 cup mayonnaise
  • 1/2 cup full-fat sour cream
  • 1/4 cup whole milk
  • 1 packet (28g) Hidden Valley Ranch dry seasoning mix
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh chives, minced
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Boil the pasta in highly salted water for 1 minute less than package directions to achieve a firm al dente texture.
  2. Immediately drain the pasta and submerge in an ice bath until cold to the touch. Drain again and pat dry with a kitchen towel.
  3. In a small bowl, whisk together the mayonnaise, sour cream, milk, ranch seasoning, lemon juice, black pepper, and minced chives until smooth.
  4. In a large mixing bowl, combine the cooled pasta, thawed peas, cubed cheddar, diced red pepper, sliced cucumber, and crumbled bacon.
  5. Pour the dressing over the pasta mixture and fold gently with a silicone spatula until every spiral is evenly coated. Serve immediately or chill for 1 hour.