Description

This is a great pasta salad to serve anytime of the year, but is especially good for those summer parties and BBQs. You'll be asked to make it often for your family, it's that good. It's best after being refrigerated for a day, if it lasts that long!

Ingredients

• 8 oz. pasta shells
• 1 T. Kosher salt, for water
• 8 oz. frozen peas, thawed
• 6 oz. grape tomatoes, sliced in halves, about 1 cup
• 4 oz. Cheddar or Colby Jack cheese, about 3/4 c. shredded
• 1/2 lb. bacon, cooked and crumbled
• chopped avocado, for garnish, optional

Steps

1. Cook pasta in well salted boiling water according to package directions, about 9-12 minutes. When pasta is tender, rinse well with cold water. While the pasta is still cooking, rinse peas in water to thaw them.
2. In a large bowl, whisk together mayonnaise, milk, dill, parsley, chives, garlic powder, onion powder, salt and pepper. Add the lemon juice, taste, adding more juice, if desired.
3. Add peas, cooked pasta, tomatoes, cheese, and bacon to the bowl with the dressing; gently stir to coat all ingredients. Adjust seasonings, to taste.