Recipe: Pasta Carbonara Salad (using parmesan cheese, peas, and bacon)

PASTA CARBONARA SALAD

24 ounces shell pasta, uncooked
1 tablespoon oil
1 tablespoon salt
2 cups parmesan cheese
1 2/3 cups mayonnaise or Miracle Whip
4 tablespoons milk
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (15 ounce) can peas, drained (or 4 chopped hardboiled egg)
6 pieces bacon (crumbled)

Cook pasta according to package directions with the oil and salt added to the cooking water; drain. Rinse with cold water to cool quickly. (I rinsed twice and returned to cooled pasta pot.)

In a large bowl combine cheese, mayonnaise, milk, garlic powder and pepper. Stir mixture into pot. (I transferred some of the pasta back to the bowl to mix, making sure I had soaked up all of the mixture.)

Add crumbled drained peas and bacon. Refrigerate.

Servings: 12
Note from Source: Adapted from a Skinner Pasta package recipe