Peas and Pasta Salad

• 1 pound cavatappi pasta
• Kosher salt and freshly ground black peppersalt-and-pepper
• 1/4 cup finely chopped red onionred-onion
• 1 (15-ounce) jar salad dressing (recommended: Miracle Whip)
• 1 tablespoon apple cider vinegarapple-cider-vinegar
• 1 tablespoon Worcestershire sauceworcestershire
• 1 1/2 teaspoons sugarsugar
• 10 ounces frozen peas, thawedpeas
• 1/2 cup shredded sharp Cheddar cheese
• 6 slices bacon, cooked until crisp and crumbledbacon

1. 01Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible.
2. 02To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook's Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.

Calories

609 kcal

Protein

14 g

Fat

39 g

Saturated fat

10 g

Carbs

51 g

Fiber

4 g

Sugar

6 g

Sodium

432 mg

Cholesterol

23 mg

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