This is a quick and easy salad to make for that summer get-together. Double the ingredients for the potluck dinner. Or make as listed for your family’s backyard picnic or camping trip.
Ingredients
- 16 ounces elbow macaroni
- 1 envelope dry ranch salad dressing
- 1 container (16 ounces) of sour cream
- 1/3 cup mayonnaise
- 1 block (8 ounces) Monterey Jack cheese, cubed
- 1 block (8 ounces) cheddar cheese, cubed
- 1 bag (10 ounces) of frozen peas, thawed
- 12 – 16 slices of bacon, cooked crisp and crumbled
Directions:
- Cook the pasta according to the package directions.
- Drain and rinse under cold water
- Combine the ranch dressing mix, sour cream, and mayonnaise.
- Add the rest of the ingredients to a large bowl.
- Add the dressing and mix well.
- Season with salt and pepper, to taste.
- Refrigerate to chill before serving.
