- 1 (16 ounce) package bow-tie pasta (such as Barilla®)
- 2 teaspoons vegetable oil (optional)
- 1 cup frozen peas
- 1 cup creamy salad dressing (such as Miracle Whip®)
- 1/4 cup milk
- 1 (1 ounce) package ranch dressing mix (such as Hidden Valley®)
- 1 1/2 teaspoons garlic salt
- 1 (16 ounce) can mushroom stems and pieces
- 2 cups chopped broccoli florets
- 1 cup shredded Cheddar cheese, divided
- 1/2 cup bacon bits
- 1/3 cup diced red onion
- 1/3 cup chopped green onion
- 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.
05/25/2019
recipepes.com
bow-tie cowboy pasta salad, recipe
PT15M
PT1H
5
455 calories
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