BACON-VEGETABLE PASTA SALAD

INGREDIENTS

• 5 c. (1.2 L) pasta & garden blend vegetables
• 6 slices thick sliced bacon, cooked and crumbled
• 4 slices process Cheddar cheese, cubed
• 1/2 c. (125 mL) salad dressing or mayonnaise
• 1/2 c. (125 mL) Thousand Island salad dressing
• 1/4 c. (50 mL) diced celery
• 1/4 tsp. (1 mL) salt
• 1/4 tsp. (1 mL) white pepper

DIRECTIONS

1. Thaw pasta and garden blend vegetables under cool running water. Drain thoroughly.
2. Cook bacon until crisp; drain and crumble.
3. Combine bacon with remaining ingredients. Toss with pasta and garden vegetables.

Chill 2 hours before serving.

YIELD: About seven 3/4 cup servings.