Ingredients:
"8 strips Wahlburgers Hickory Smoked Bacon",
"12 oz fusilli or rotini pasta",
"1 cup (canned or frozen, thawed)",
"1 cup corn (canned or frozen and thawed)",
"1/2 cup red onion, finely chopped",
"1/2 cup celery, finely chopped",
"1 green pepper, diced",
"1 cup cheddar cheese, shredded",
"1 cup ranch dressing",
"Salt and pepper, to taste",
"",
"",
""
1 cup cheddar cheese, shredded (Wahlburgers brand if available)
1 cup ranch dressing
Salt and pepper, to taste
Optional: fresh herbs (such as parsley or dill), for garnish
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
2. Prepare the Bacon: Lay the bacon strips in a single layer on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 15-20 minutes, or until crispy. Drain on paper towels, then crumble into bite-sized pieces.
3. Mix the Vegetables and Cheese: In a large mixing bowl, combine the cooled pasta with the thawed peas, corn, chopped red onion, celery, green pepper, and shredded cheddar cheese.
4. Dress the Salad: Pour the ranch dressing over the pasta and vegetables. Add the crumbled bacon. Toss everything together until well coated. Season with salt and pepper to taste.
5. Chill: Refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld together.
6. Serve: Before serving, give the salad a good stir and check for seasoning adjustments. Garnish with fresh herbs if desired.
