1 pkg. ranch dressing mix

1 cup buttermilk

1 cup mayonnaise

2 cups pasta shells

8 oz. sharp Cheddar cheese, cut in small cubes

1 cup frozen peas, thawed

4 slices bacon, cooked and chopped

Salt and pepper to taste

Whisk together the ranch dressing mix, buttermilk and mayonnaise. Refrigerate at least 30 minutes. Cook pasta according to box directions. Drain and cool. Add cooked pasta, cheese, peas and bacon to a large serving bowl.  Toss together with ranch dressing, beginning with ½ cup, adding more as desired. Season with salt and pepper.

Recipe courtesy of Kylie Olson, St. Paul, Indiana