Ingredients

Dressing

• 1 cup mayonnaise
• 1 cup T.G. Lee buttermilk
• 1 (1-ounce) packet ranch dip and salad dressing mix

Salad

• 1 cup uncooked dried small pasta shells
• 1 cup frozen peas, thawed
• 8 ounces (2 cups) sharp cheddar cheese, cut into small cubes
• 4 slices cooked bacon, chopped

• Salt and pepper

How to

1. In medium bowl whisk together all dressing ingredients. Cover; refrigerate 30 minutes.
2. Meanwhile, cook pasta according to package directions. Drain; cool.
3. In large serving bowl combine cooled pasta, peas, cheese and bacon. Add ½ cup dressing. Toss until all ingredients are well coated, adding additional dressing if needed. Salt and pepper to taste.

Recipe and image provided by Half & Half magazine.