Bacon & Cheddar Pasta Salad

This has always been one of my favorite pasta salads. 

I think mostly because of the dressing; it's the perfect blend of creamy and tangy.

 The peas and cherry tomatoes are the perfect side notes to it. But if peas aren't your thing, a cup full of broccoli florets is an excellent substitute.

The diced cheddar and crumbled bacon really send it over the top!

All by it's self, it makes a really nice lunch. And it's the perfect side dish to just about any barbecue.

We had it for dinner yesterday with some chicken off the grill. Pure perfection!

 To freshen it up after it's been in your fridge a day or two, simply and a splash of milk, along with a splash of vinegar. (Just a small splash of each) Give it a toss, and you're all set! Fresh pasta salad!

Enjoy!

Ingredients:

1 Lb rotini pasta

8 slices of bacon

1/2 cup mayonnaise

1/2 cup milk

1/4 cup white vinegar

1/2 tsp salt

1/2 tsp pepper

1/2 tsp sugar

1/4 of a red onion, finely chopped

1 cup grape or cherry tomatoes, sliced in half

1 cup frozen peas, thawed

1/2 Lb cheddar cheese, diced into bite size cubes

Directions:

Cook your pasta according to package instructions.

 Drain and rinse in cold water. Set aside.

Cook bacon until nice and crispy. Remove to drain on a paper towel.

In a small bowl, whisk together mayonnaise, milk, vinegar, salt, pepper, and sugar.

In a med/large bowl, mix together your pasta and the dressing. 

Add in red onion, tomatoes, and peas. 

Stir to combine. 

Crumble up 6 slices of bacon and mix in to salad. 

Taste to see if you'd like more salt or pepper. 

*I usually add another 1/2 tsp of salt. 

Let chill for 30 minutes before serving. 

Crumble remaining 2 slices of bacon for garnish just before serving.

Serves 8 to 10

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