Piccolini Pasta Salad
3 cups dry piccolini pasta, cooked according to package directions and drained
1 large onion, chopped
1 10 oz. package frozen baby peas, thawed-I only use about 1/2 bag
1 2.8 oz. bottle Hormel Real Bacon pieces
2/3 cup quality mayonnaise
2/3 cup Ranch dressing
1 cup Kraft Three Cheese Crumbles
1 cup halved grape tomatoes
Layer cooked pasta, onion, peas, and bacon pieces in a bowl.
Mix mayonnaise and Ranch dressing together. Spread over pasta mixture.
Top with cheese crumbles and tomato halves.
Place halves face down to prevent moisture loss.
Cover tightly with plastic wrap.
Refrigerate at least four hours or longer. The flavor gets better with time.
When ready to serve, mix all ingredients gently, coating pasta completely.
Enjoy!Join Michael at Designs By Gollum for more Foodie Friday favorites.