Smoky Bacon & Sweet Pea Bowtie Ranch Pasta Salad

Boil bowtie pasta in salted water until firm al dente. Drain, rinse immediately under cold running water, and lay flat on a clean baking sheet to cool.

In a wide skillet, cook center-cut bacon strips over medium heat until deep golden brown and crispy. Drain on paper towels, then chop into bite-sized bits.

In a 16oz mason jar, add all Greek yogurt ranch dressing ingredients. Tighten lid and shake vigorously for 30 seconds until creamy and smooth.

In a large mixing bowl, toss the cooled bowtie pasta, thawed sweet peas, halved cherry tomatoes, minced red onion, and white cheddar cubes.

Pour two-thirds of the dressing over the pasta and gently stir to distribute.

Top with crispy crumbled bacon and freshly cracked black pepper. Transfer into 6 airtight containers and refrigerate.