Step 1: Gather all of the ingredients and prep the vegetables.

Step 2: Prepare bacon your preferred way. (I baked my bacon at 425°F)

Step 3: Cook to desired doneness. (If baking, watch carefully as it can quickly burn toward the end)

Step 4: Move bacon to a paper towel lined plate and set aside.

Step 5: Cook the pasta al dente, according the package instructions then drain and run the pasta under cold water until cooled.

Toss with melted butter and set aside. Let rest 30 mins to fully cool.

Step 6: Add the bell pepper, peas, carrots, and enough water to cover the veggies to a small saucepan.

Step 7: Bring to a boil and cook for 10 mins. 

Step 8: Drain and toss veggies with cold water until cooled then set aside.

Step 9: Add the diced red onion to a large bowl.

Step 10: Add the mayonnaise.

Step 11: Add the sour cream.

Step 12: Add the entire package of the ranch dressing dip seasoning mix.

Step 13: Stir to combine.

Step 14: Pat dry the bacon, chop, and then add to the bowl along with the garlic and veggies.

Step 15: Stir to combine.

Step 16: Add the pasta and stir to combine.

Step 17: Add the cheese and stir to combine.

Step 18: Stir in heavy cream (a little at a time) until reaching desired consistency.

Add the korean red pepper flakes and stir to combine.

Step 19: Cover and refrigerate for 1-4 hrs, preferably 4 hrs or overnight, before serving. 

To refresh the salad the next day, stir in additional heavy cream to desired consistency.