Creamy Pasta Salad is one of those comforting, crowd-pleasing recipes that feels like sunshine in a bowl — especially in the warmer months when potlucks, picnics, and backyard dinners are in full swing. This version leans into rich, familiar flavors: tender small pasta, sweet thawed peas, crispy thick-cut bacon, and a tangy, mayo-forward dressing rounded out with freshly grated Parmesan. It’s easy to make ahead, scales beautifully, and hits that comforting, from-scratch vibe home cooks love. If you’re the kind of cook who enjoys hearty, simple dishes with big flavor, you might also enjoy exploring a restaurant-style seafood pasta for another creamy twist: creamy shrimp pasta.
Ingredients & Equipment
Ingredients
- 12 oz small pasta noodles
- 2 cup frozen peas ((thawed))
- 12 oz thick cut bacon ((cooked and chopped))
- 1/2 cup freshly grated parmesan cheese
- 3/4 cup mayonnaise
- 2 TBS olive oil
- 1 TBS apple cider vinegar
- 1 tsp granulated sugar ((to taste))
- 1 tsp salt ((to taste))
- 1/2 tsp garlic powder ((to taste))
- 1/2 tsp onion powder ((to taste))
- 1/4 tsp black pepper ((to taste))
Equipment
- Large pot for boiling pasta
- Colander for draining
- Large mixing bowl (big enough to toss everything)
- Small bowl or jar for whisking the dressing
- Whisk or fork
- Measuring cups and spoons
- Cutting board and knife (for chopping bacon if needed)
- Skillet or baking sheet (for cooking bacon)
- Spatula or large spoon for mixing
Notes and helpful tools
- If you bake your bacon on a baking tray, a rimmed baking sheet and wire rack make cleanup easy and help bacon stay crisp. A skillet works just as well.
- A jar with a tight lid can double as a dressing shaker: add dressing ingredients and shake vigorously to emulsify.
- A box grater or microplane will make quick work of the Parmesan.
- For other comforting pasta ideas inspired by this flavor profile, try this robust ground turkey pasta for a warm, saucy meal: Gordon Ramsay ground turkey pasta.
Step-by-Step Instructions (with tips)
- Bring a large pot of water to a rolling boil. Salt the water generously — it should taste like the sea. Add the 12 oz small pasta noodles and cook according to the package directions until al dente. Tip: Al dente keeps the salad from going mushy after chilling.
- When the pasta is done, pour into a colander and drain. Rinse the noodles under cold running water to stop the cooking process and cool them quickly. Toss gently to remove excess water. Tip: Rinsing makes the pasta less sticky and helps the dressing adhere without becoming gummy.
- While the pasta cooks, make sure the peas are thawed, bacon is cooked and chopped, and Parmesan is freshly grated. If you’re cooking bacon from raw, bake it at 400°F on a rimmed baking sheet for 15–20 minutes for even crispiness, then drain on paper towels and chop. Tip: Save a few bacon pieces for garnish — they look and taste great on top.
- In a small bowl or jar, add the 3/4 cup mayonnaise, 2 TBS olive oil, 1 TBS apple cider vinegar, 1 tsp granulated sugar, 1 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper. Whisk or shake until the dressing is smooth and combined. Tip: Taste the dressing and adjust salt/sugar/acidity — apple cider vinegar gives a gentle tang, and a touch of sugar balances it.
- In a large mixing bowl, combine the cooled pasta, thawed peas, cooked chopped bacon, and 1/2 cup freshly grated Parmesan cheese. Pour the dressing over the top. Stir gently but thoroughly until every piece of pasta is evenly coated. Tip: If the salad seems dry, add a splash more olive oil or a tablespoon of reserved pasta water for silkier texture.
- Cover the bowl with plastic wrap or a lid and place it in the fridge to chill for 1 to 2 hours. This resting period lets the flavors marry and the dressing mellow. You can serve immediately if you’re short on time, but chilling improves flavor and texture. Tip: If you plan to serve at a picnic, keep the salad chilled until serving and add a quick toss just before plating.
- Before serving, taste and adjust seasonings — more salt, pepper, or a squeeze of lemon can brighten the dish. Sprinkle extra Parmesan and reserved bacon for presentation.
Variations and flavor suggestions
- Lighter version: Replace half the mayonnaise with plain Greek yogurt or use a lighter mayonnaise to cut calories without sacrificing creaminess.
- Herb-forward: Fold in freshly chopped dill, parsley, or chives for bright herbal notes.
- Veggie boost: Add diced red bell pepper, halved cherry tomatoes, or shredded carrots for color and crunch. Roasting vegetables (like asparagus or bell peppers) before adding gives a smoky dimension.
- Protein swaps: Use pancetta, smoked turkey bacon, or grilled chicken for different protein profiles.
- Dress it differently: If you prefer a vinaigrette, substitute the mayo with an extra 1/4 cup olive oil and 2–3 TBS more vinegar, plus a teaspoon of Dijon mustard for emulsion.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate in an airtight container for up to 3–4 days. Give it a gentle stir before serving to redistribute the dressing and flavors.
- If the salad becomes a bit dry after refrigeration, stir in a splash of olive oil, a spoonful of mayonnaise, or a little reserved pasta water to refresh the texture.
Freezing advice
- Mayonnaise-based pasta salads do not freeze well; the mayo can separate and change texture when thawed. Do not freeze the fully assembled salad.
- If you want to prep ahead for freezing, you can freeze individual components (e.g., cooked pasta and peas) but keep the dressing and bacon separate. Thaw components in the fridge and reassemble just before serving.
Make-ahead strategy
- Assemble the salad up to a day in advance and refrigerate. For best results, store the bacon separately and fold in just before serving to maintain crispness.
- Dress the pasta 1–2 hours before serving and chill to let flavors marry. This saves time on event day and improves flavor depth.
Portioning advice
- This recipe serves about 4–6 as a side dish. For larger gatherings, double the ingredients. It scales well and travels easily in a cooler or insulated carrier.
How to Use / Serve This Dish
Serving ideas
- Classic side: Serve alongside grilled burgers, pulled pork, or lemon-herb chicken for a balanced summer plate.
- Picnic star: Pack in a cooler for potlucks or picnics — it holds up well and tastes great cold.
- Make it a meal: Add shredded rotisserie chicken, sliced hard-boiled eggs, or extra bacon to make a heartier main dish.
- Garnishes: Finish with chopped fresh herbs, extra grated Parmesan, cracked black pepper, or a squeeze of lemon for brightness. A few halved cherry tomatoes add beautiful color and a fresh bite.
Creative pairings
- Pair with crisp green salads and chilled white wine or a light rosé for a refreshing summer menu.
- For a Southern twist, serve with fried chicken and cornbread; the creamy pasta salad provides a cool contrast to hot, crispy mains.
If you love mixing flavors and trying different pasta salads, you might also enjoy this vibrant take with grilled corn and bold spices: juicy street corn pasta salad.
FAQ
Q: Can I make this without mayonnaise?
A: Yes. Replace half or all of the mayonnaise with plain Greek yogurt for a tangy, lighter salad. If you eliminate mayo entirely, increase olive oil and vinegar slightly and consider adding a teaspoon of Dijon mustard to help emulsify the dressing.
Q: How long will this pasta salad keep in the refrigerator?
A: Stored in an airtight container, this salad keeps well for 3–4 days. After that, texture and flavor will decline. Keep bacon separate if you want it extra-crispy when serving later.
Q: Can I swap bacon for another protein or make it vegetarian?
A: Absolutely. Use diced grilled chicken, shredded rotisserie chicken, or crispy fried tofu for different protein options. For a vegetarian finish, caramelize some onions for a savory bite, or toss in roasted chickpeas for crunch.
Q: My dressing tastes flat — how can I fix it?
A: Brighten it with a splash more apple cider vinegar or a squeeze of fresh lemon juice. A pinch of salt can also amplify flavors. If it’s too acidic, balance with a small bit more sugar or olive oil.
Conclusion
Creamy Pasta Salad is the kind of comforting, seasonal recipe that’s forgiving, adaptable, and endlessly satisfying — perfect for easy weeknight dinners, backyard parties, or a make-ahead picnic side. If you’d like to explore similar creamy pasta salad ideas and variations from other home cooks and food blogs, check out this summertime version with bright veggies from Barefeet in the Kitchen: Creamy Pasta Salad. For a family-style heirloom take that leans into nostalgic flavors, see this cozy rendition from Like Mother, Like Daughter: Creamy Pasta Salad – Like Mother, Like Daughter. And if you’re curious about a slightly different spin with Italian flavors, The Defined Dish’s creamy Italian approach is worth a read: Creamy Italian Pasta Salad – The Defined Dish.
Give this recipe a try, tweak it to your tastes, and share a photo or a note — I’d love to hear how your bowl turned out. Enjoy the comfort, the simplicity, and the smiles this creamy, homey dish brings to your table.
Creamy Pasta Salad
Ingredients
Pasta and Base Ingredients
- 12 oz small pasta noodles Cook according to package directions.
- 2 cup frozen peas Thawed.
- 12 oz thick cut bacon Cooked and chopped.
- ½ cup freshly grated parmesan cheese For mixing in and garnish.
Dressing Ingredients
- ¾ cup mayonnaise Main dressing component.
- 2 TBS olive oil For dressing.
- 1 TBS apple cider vinegar Adds tang to the dressing.
- 1 tsp granulated sugar To taste.
- 1 tsp salt To taste.
- ½ tsp garlic powder To taste.
- ½ tsp onion powder To taste.
- ¼ tsp black pepper To taste.
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil and add the small pasta noodles. Cook according to the package directions until al dente.
- Once cooked, drain the pasta in a colander, rinse under cold running water to cool, and toss gently.
- Thaw peas, chop bacon, and grate Parmesan cheese while the pasta cooks.
Making the Dressing
- In a small bowl or jar, whisk together mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper until smooth.
Combining Ingredients
- In a large mixing bowl, combine cooled pasta, thawed peas, chopped bacon, and grated Parmesan.
- Pour the dressing over the pasta mixture and stir gently until everything is evenly coated.
- Cover with plastic wrap or a lid and refrigerate for 1 to 2 hours before serving.
Serving
- Taste the salad before serving and adjust seasonings as needed. Garnish with extra Parmesan and reserved bacon.
