8 slices turkey bacon, cooked until crispy and crumbled
1 cup ranch dressing, chilled
1/2 cup mayonnaise
1 cup sharp cheddar cheese, cubed or shredded
1 cup cherry tomatoes, halved
1/2 cup frozen peas, thawed
1/4 cup red onion, finely diced
2 tablespoons fresh parsley, chopped
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
Instructions
Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package directions until it reaches an al dente texture. It is important not to overcook the pasta, as it will soften slightly once it sits in the dressing. Drain the pasta and rinse it immediately under cold water to stop the cooking process and cool it down.
While the pasta is boiling, cook the turkey bacon in a skillet over medium heat until it is browned and crispy. Once done, let it cool on a paper towel and then crumble it into small pieces. Wash and halve your cherry tomatoes, dice the red onion, and chop the fresh parsley so everything is ready for assembly.
In a small mixing bowl, whisk together the ranch dressing, mayonnaise, garlic powder, and black pepper. Stirring these together beforehand ensures the seasonings are evenly distributed throughout the salad. Taste the dressing and adjust the pepper or garlic to your preference.
In a large serving bowl, combine the cooled pasta, crumbled turkey bacon, cheddar cheese, tomatoes, peas, and red onion. Pour the creamy dressing over the top and toss gently with a large spoon until every piece of pasta is well coated. Be careful not to mash the vegetables while mixing.
Cover the bowl with plastic wrap and refrigerate for at least thirty minutes before serving. This allows the flavors to meld together beautifully. Just before placing it on your Christmas table, give it a quick stir and garnish with the fresh parsley for a pop of holiday color.
