A delicious and creamy pea and bacon pasta salad combining tender pasta shells, crispy bacon, fresh peas, and a tangy homemade dressing, perfect for a chilled side dish or light meal.
Total Time:3 hours 30 minutes
Yield:6 servings
Ingredients
Pasta Salad
12 oz pasta shell noodles (salad shells)
1 lb thick-cut bacon, diced
2 cups frozen peas, thawed
2/3 cup freshly grated parmesan cheese
Dressing
1 cup mayonnaise
3 tablespoons olive oil
2 tablespoons apple cider vinegar or fresh squeezed lemon juice
1 1/2 teaspoons granulated sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
Instructions
Cook the pasta: Bring a pot of salted water to a boil and cook the pasta shells until al dente, according to package instructions.
Prepare the bacon: While the pasta cooks, heat a large skillet over medium heat and cook the diced bacon until crispy. Remove and drain excess fat if needed.
Cool the pasta: Drain the cooked pasta and rinse with cold water to cool it down. Drizzle with a little olive oil and toss to prevent sticking.
Make the dressing: In a small mixing bowl, whisk together mayonnaise, olive oil, apple cider vinegar or lemon juice, granulated sugar, salt, black pepper, garlic powder, and onion powder until smooth. Set aside about 1/3 cup of the dressing for reheating the salad later if necessary.
Combine the salad: In a large bowl, add the cooled pasta, crispy bacon, and thawed peas. Pour over the dressing and toss well to combine.
Add cheese and chill: Stir in the grated parmesan cheese and toss again. Cover the bowl tightly with plastic wrap and chill the salad in the refrigerator for a few hours to allow flavors to meld before serving.
Notes
Use thick-cut bacon for better texture and flavor.
Thaw peas completely to avoid excess water in the salad.
Chilling the salad improves the flavors and makes it more refreshing.
You can substitute apple cider vinegar with fresh lemon juice for a brighter taste.
Reserve some dressing to adjust consistency when serving if the salad becomes dry.
For a vegetarian version, omit bacon and add roasted chickpeas or smoked tofu.
