A delightful and creamy pasta salad with a hint of smoky bacon and fresh vegetables, perfect for any gathering.
In a large bowl, combine the mayonnaise, onion powder, and shredded carrots.
Mixing the dressing first ensures even coating of the pasta later.
Cook the shell pasta in boiling water until al dente, following the package instructions.
Stir the pasta occasionally to prevent sticking.
Drain the pasta and rinse it under cold water to cool it down.
Rinsing the pasta stops the cooking process and prevents it from becoming mushy.
Fold the cooled pasta into the dressing mixture in the bowl.
Gently fold to avoid breaking the pasta.
Add the peas and crispy bacon pieces to the salad and mix gently.
Adding the peas last keeps them intact and visually appealing.
Chill the salad in the refrigerator for at least 2 hours before serving.
Chilling allows the flavors to meld together for a better taste.
Serve the salad chilled, garnished with additional bacon pieces if desired.
A sprinkle of fresh herbs like parsley can enhance the presentation.
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