Creamy Peas and Bacon Pasta Salad

Bring a large pot of water to a boil and season generously with salt.

Add the pasta shells and cook for 10 minutes, or according to package directions.

While the pasta cooks, chop the bacon into small, bite-sized pieces.

In a separate pan, fry the chopped bacon over medium heat until crispy. Remove from the pan and drain on a paper towel-lined plate.

Just before draining the pasta, use the hot pasta water to quickly defrost the frozen peas. Dip them in the water for a few moments, then remove with a slotted spoon.

Drain the pasta and transfer it to a large mixing bowl. Add the defrosted peas and allow to cool.

While the pasta cools, prepare the dressing. In a separate bowl or measuring cup, combine the mayonnaise, ranch dressing packet, parsley flakes, onion powder, salt, and black pepper.

Squeeze the juice of half a lemon into the dressing and mix everything together until smooth and well combined.

To the bowl with the cooled pasta and peas, add the crispy bacon, shredded Parmesan cheese, and chopped green onions.

Pour the prepared dressing over the salad ingredients.

Gently mix everything together until all the ingredients are evenly coated in the creamy dressing.

For best flavor, cover the bowl and refrigerate for at least a few hours before serving.