Ingredients
10
10 servings
- •1 (16 ounce) package bow-tie pasta (such as Barilla®)
- •2 teaspoons vegetable oil
- •1 cup frozen peas
- •1 cup creamy salad dressing (such as Miracle Whip®)
- •0.25 cup milk
- •1 (1 ounce) package ranch dressing mix (such as Hidden Valley®)
- •1.5 teaspoons garlic salt
- •1 (16 ounce) can mushroom stems and pieces
- •2 cups chopped broccoli florets
- •1 cup shredded Cheddar cheese, divided
- •0.5 cup bacon bits
- •0.33333334326744 cup diced red onion
- •0.33333334326744 cup chopped green onion
Instructions
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat oil in a skillet over medium heat. Add peas; cook and stir until heated through, about 5 minutes. Let cool.
- While pasta cooks, mix salad dressing, milk, ranch mix, and garlic salt together in a large bowl until smooth. Add mushrooms, broccoli, 1/2 the Cheddar cheese, bacon bits, red onion, green onion, and cooled peas. Mix thoroughly. Refrigerate salad until pasta is done.
- Drain pasta and rinse with cold water. Mix thoroughly into the salad. Top with the remaining Cheddar cheese and refrigerate until ready to serve.
Nutritional Facts
Per 10 servings
- Calories: 337
- Carbohydrate: 42g
- Fat: 14g
- Fiber: 3g
- Protein: 13g
- Sugar: 7g
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