My family absolutely loves pasta salad, no matter what time of the year it is. Always one to change things up and try different combinations of pasta, cheese and meat, I have become somewhat of a pasta salad connoisseur. Though this is just one of the many different salads I have concocted over the years, it’s the most traditional and, therefore, a personal favorite. Enjoy.
3 cups uncooked macaroni
1 cup frozen peas and carrots
1 small onion, diced
6-8 strips bacon, cooked and diced
1 - 1-oz. packet Ranch dressing mix
1-1/2 cups Miracle Whip
1-1/2 cups mayonnaise
1 - 8-oz. package block cheddar cheese, cubed
Cook macaroni according to package directions. About 5 minutes into the boiling process, add the peas and carrots. Continue boiling until the macaroni is done. Drain. Rinse the macaroni and vegetables in cold water and drain. Repeat twice. Meanwhile, in a large bowl, mix the onion, bacon, ranch dressing mix, Miracle Whip and mayonnaise until well-blended. Add the macaroni, peas and carrots and cheese. Mix well. Refrigerate before serving.