Already have an account?
Get back to the

Pasta Shells with Bacon, Cucumber, and Peas

Avocado dressing adds a creamy goodness that pairs perfectly with the crisp cukes, sweet peas, and smoky bacon in this gourmet-easy dish that’s guaranteed to please.


6 - 6 serving

Total Time

Cook Time


  • 8 oz. medium pasta shells
  • 1 c. frozen peas, thawed
  • 6 slices bacon
  • 1 avocado, pitted and peeled
  • 2 tbsp. ranch salad dressing
  • 1 tbsp. lime juice
  • 1 tbsp. chopped fresh tarragon
  • 1/4 tsp. salt
  • 2 mini cucumbers, thinly sliced
  • Microgreens (optional)


In large pot, cook pasta in boiling salted water according to package directions, adding peas during last 2 min. of cooking time; drain. Rinse under cold water until cool; drain well. In large nonstick skillet, cook bacon, flipping once, over medium-high heat until browned and crisp, about 8 min.; transfer to paper towels. When cool enough to handle, cut into 1" pieces.

In large bowl, mash avocado; whisk in ranch dressing, lime juice, tarragon, and salt. Add pasta and peas, cucumbers, and bacon; toss until evenly coated. If desired, just before serving, garnish with microgreens.

This recipe originally appeared in our print magazine.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.