Bacon Ranch Pasta Salad

INGREDIENTS:

For the Ranch Dressing:

• ⅔ cup mayonnaise

• ⅓ cup sour cream

• 2 cloves garlic, smashed

• ½ teaspoon onion powder

• 2 tablespoons chopped fresh chives

• 2 tablespoons chopped fresh dill

• 2 tablespoons chopped fresh basil

• 1½ tablespoons chopped fresh parsley

For the Pasta Salad:

• 1 lb. medium shell pasta

• 10 slices bacon

• 1½ cups grape tomatoes, halved

• 1 cup frozen baby peas, thawed

• ½ cup small cubed cheddar cheese

• 2 green onions, thinly sliced

• Salt, to taste

• Freshly ground black pepper, to taste

DIRECTIONS:

Cook pasta al dente according to package directions. Drain well, rinse lightly with cold water, and drain again. In a medium bowl, whisk together mayonnaise, sour cream, garlic, onion powder, chives, dill, basil, and parsley to make the dressing.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or foil. Arrange bacon in a single layer and bake for 12–17 minutes, until crispy. Transfer to paper towels to drain; once cooled, chop coarsely. In a large bowl, combine cooked pasta, chopped bacon, tomatoes, peas, cheddar, and green onions. Pour dressing over top and toss to coat. Season with salt and black pepper. Cover and refrigerate until ready to serve.