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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I modified this recipe off of the back of skinner pasta package. Theirs called for boiled eggs and not peas, but that just sounded weird to me. Although afterwards, I didn't really like the peas in the mixture. It also says to add 1/4 c extra mayo/miracle whip right before you serve it, but I don't know if that is necessary. I used both mayo and miracle whip because I ran out of mayo, but can be used with one or the other. This is a rather bland recipe, so you can always spice it up one way or another. Ingredients:
24 ounces shell pasta |
1 tablespoon oil |
1 tablespoon salt |
2 cups parmesan cheese |
1 2/3 cups mayonnaise or 1 2/3 cups miracle whip |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
6 pieces bacon (crumbled) |
1 (15 ounce) can peas or 4 chopped hardboiled egg |
4 tablespoons milk |
Directions:
1. Cook shells according to package directions with oil and salt; drain.
2. Rinse with cold water to cool quickly. I rinsed twice and returned to cooled pasta pot.
3. In a large bowl combine mayo/miracle whip, cheese, milk, garlic powder and pepper.
4. Stir mixture into pot. I transfered some of the pasta back to the bowl to mix, makinh sure I had soaked up all of the mixture.
5. Add crumbled bacon and drained peas.
6. Refrigerate.
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