Creamy Pasta Salad is the kind of comfort food that feels like a sunny afternoon and a cozy kitchen at once. If you love tender small pasta, sweet peas, and crunchy bacon tossed in a rich, tangy dressing, this seasonal recipe deserves a spot in your meal rotation. The main ingredients—small pasta noodles, peas, thick-cut bacon, and freshly grated parmesan—create a delightful mix of textures and bright, savory flavors that work for picnics, potlucks, or a weeknight side. For readers who enjoy creamy, scratch-made pasta dishes, this recipe is approachable and adaptable; if you like seafood versions, try my take on a creamy shrimp pasta for another comforting option.
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))
Notes on ingredients
- Pasta: Small-shaped noodles like rotini, shells, or mini penne hold the dressing well. Use what you have—this recipe is forgiving.
- Peas: Frozen peas are convenient and seasonally versatile; thaw them under cool running water or leave them in the fridge to defrost.
- Bacon: Thick-cut bacon brings great texture and smoky flavor. You can substitute center-cut bacon for fewer calories, or use pancetta for an Italian twist.
- Parmesan: Freshly grated parmesan melts into the salad better than pre-grated varieties and adds a salty, savory depth.
- Dressing: The mayonnaise-based dressing is creamy and tangy; balance the acidity with apple cider vinegar and a touch of sugar to brighten flavors.
Helpful tools and equipment
- Large pot for boiling pasta
- Colander for draining
- Large mixing bowl
- Small bowl and whisk (or a fork)
- Measuring cups and spoons
- Spatula or large spoon for tossing
- Baking sheet (optional, for oven-baked bacon)
- Skillet (optional, for frying bacon)
- Refrigerator-safe storage container
If you enjoy bright, summer-inspired pasta salads, you might also like a corn-forward variation inspired by this juicy street corn pasta salad which swaps peas for roasted corn for a sweet, smoky bite.
Step-by-Step Instructions (with tips)
Below is a clear, easy-to-follow method using the directions as a base, with extra tips and variations sprinkled in.
Cook the pasta
- Bring a large pot of salted water to a boil. Add the 12 oz small pasta noodles and cook according to package directions until al dente (usually 8–10 minutes, depending on shape).
- Tip: Taste a piece a minute or two before the package time ends; you want a slight bite so the pasta doesn’t get mushy after chilling.
- Drain the pasta in a colander, then rinse under cold water until cool. Rinsing stops the cooking and removes surface starch so the dressing coats the noodles better.
Prep the peas, bacon, and parmesan
- While the pasta cooks, make sure the peas are thawed, bacon is cooked and crumbled, and parmesan is grated. Set these aside so everything is ready to assemble.
- Tip: To cook bacon with minimal mess, bake on a baking sheet at 400°F (200°C) for 15–20 minutes until crispy. Transfer to paper towels to drain, then chop. Oven-baked bacon is hands-off and yields evenly crisp results.
Make the dressing
- In a small bowl, add the 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 them together until combined and silky.
- Tip: Taste the dressing and adjust seasonings. If you prefer a tangier dressing, add a little more vinegar. For a lighter version, swap half the mayonnaise for Greek yogurt.
Combine pasta and mix-ins
- Add the cooled pasta, thawed peas, chopped bacon, and freshly grated parmesan to a large bowl.
- Pour the dressing over the top and stir with a spatula or large spoon until everything is coated evenly in the dressing.
- Tip: Use a gentle folding motion to avoid crushing the peas and to distribute bacon bits evenly.
Chill or serve immediately
- Cover the pasta bowl with a lid or plastic wrap and place it in the fridge to chill for 1 to 2 hours. Chilling lets the dressing meld with the pasta and enhances flavor.
- Alternatively, serve immediately if you prefer it slightly warmer and with crisper bacon.
- Tip: If you plan to serve this at a picnic or potluck, bring the dressing separately and toss just before serving to keep the pasta perfectly textured for longer.
Variations and flavor suggestions
- Herb boost: Stir in 2–3 TBS chopped fresh herbs (dill, parsley, or chives) right before serving for brightness.
- Veggie increase: Add diced red bell pepper, halved cherry tomatoes, or thinly sliced red onion for color and crunch.
- Lighter swap: Replace half the mayonnaise with plain Greek yogurt for a tangy, protein-rich dressing.
- Vegetarian version: Omit bacon and add toasted walnuts or chickpeas for smoky crunch and added protein.
- Cheese changes: Swap parmesan for crumbled feta for a tangier profile, or add a handful of shredded cheddar for a familiar backyard-picnic flavor.
Kitchen tips
- Prevent soggy pasta: Rinse and cool pasta thoroughly after cooking. Warm pasta keeps releasing starch and will soak up too much dressing.
- Bacon crispness: If you expect leftovers, slightly under-crisp the bacon—when it chills in the fridge it firms up without becoming rubbery.
- Dressing consistency: If your dressing gets too thick after chilling, stir in 1–2 teaspoons of warm water or olive oil to loosen it before serving.
Storage, Freezing & Make-Ahead Tips
How long it keeps
- Refrigerator: Store leftover Creamy Pasta Salad in an airtight container for up to 3–4 days. The salad tastes best within the first 48 hours when textures are freshest.
- Freezing: Freezing is not recommended for this mayonnaise-based salad; thawing causes separation and an undesirable texture. If you must freeze, freeze components separately (cooked pasta and peas together, bacon in its own container), then thaw and reassemble with a freshly whisked dressing.
Make-ahead strategy
- Make the dressing 1–2 days ahead and keep it chilled in a covered jar. Cook the bacon and refrigerate separately. Cook the pasta and keep it chilled. When you’re ready to serve, toss everything together. This minimizes last-minute prep and keeps flavors bright.
- Portioning: For gatherings, serve in a large bowl but keep extra dressing nearby so guests can add more if they like. For meal prep, portion into single-serve containers for grab-and-go lunches and clearly label with the date.
Reviving leftovers
- If the salad seems dry after a day or two, fold in a little extra mayonnaise, a splash of olive oil, or a teaspoon of apple cider vinegar to refresh the dressing.
- Let chilled leftovers sit at room temperature for 15 minutes before serving to take the chill off and let flavors open up.
How to Use / Serve This Dish
Serving ideas
- Side dish: Serve Creamy Pasta Salad alongside grilled chicken, burgers, or fish for summer dinners and backyard barbecues.
- Potluck favorite: This pasta salad travels well in a covered bowl and fits right into a potluck spread—it’s familiar and loved by most palates.
- Light main: Serve a generous portion with a crisp green salad or sliced cucumbers for a light, satisfying meal.
Pairings and creative variations
- Pair with citrusy wines like Sauvignon Blanc or a sparkling rosé; the acidity cuts through the richness of the dressing.
- For a heartier meal, place a generous scoop on a plate and top with a grilled chicken breast or a pan-seared pork chop.
- Swap or add proteins—toss in shredded rotisserie chicken, drained tuna, or leftover roasted turkey for more substance.
If you’re looking for a protein-packed companion to serve alongside this salad on colder nights, a robust pasta like the Gordon Ramsay ground turkey pasta makes a comforting main that balances the light, chilled salad.
Presentation tips
- Garnish with extra freshly grated parmesan and a sprinkle of chopped parsley or chives.
- Serve chilled in a large ceramic bowl for a homey feel or in a clear glass bowl to highlight the pasta shapes and colorful mix-ins.
FAQ
Q: Can I use whole-wheat or gluten-free pasta?
A: Yes. Whole-wheat pasta adds nutty flavor and fiber; gluten-free pasta works fine too—cook it gently and rinse under cold water as usual. Be mindful that some gluten-free pastas can become softer faster, so avoid overcooking.
Q: How can I make this vegan?
A: Replace mayonnaise with a vegan mayo, omit the bacon (or use smoky tempeh or coconut bacon), and swap parmesan for a plant-based grated cheese or nutritional yeast for savory depth.
Q: Will the peas go mushy if I mix them into the salad while warm?
A: Thawed peas are usually tender but not mushy. To keep them bright and slightly firm, rinse them under cold water before mixing or briefly blanch and shock them in ice water if you prefer extra snap.
Q: Can I reduce the fat in the dressing?
A: Yes. Use light mayonnaise, or substitute half the mayo with plain Greek yogurt for a creamier but lower-fat option. Adjust salt and vinegar to taste, as reduced-fat products can mute flavors.
Conclusion
Cold, creamy, and endlessly comforting, Creamy Pasta Salad brings together simple pantry ingredients into a dish that feels homemade and special. It’s a great seasonal recipe for warm-weather gatherings and weeknight dinners alike—easy to scale, simple to make ahead, and endlessly adaptable. For more variations and inspiration, you can compare this recipe to other takes on a creamy summer pasta like a creamy summer pasta salad, explore a classic spin with a Creamy Italian Pasta Salad, or read a family-favorite version at Creamy Pasta Salad – Like Mother, Like Daughter.
If you try this recipe, I’d love to hear how you personalize it—leave a comment, share a photo, or make it for someone you love. Happy cooking!
Creamy Pasta Salad
Ingredients
Pasta and Vegetables
- 12 oz small pasta noodles Small-shaped noodles like rotini, shells, or mini penne hold the dressing well.
- 2 cup frozen peas (thawed) Thaw under cool running water or in the fridge.
Protein and Cheese
- 12 oz thick cut bacon (cooked and chopped) Thick-cut bacon brings great texture and flavor.
- ½ cup freshly grated parmesan cheese Freshly grated melts into the salad better.
Dressing
- ¾ cup mayonnaise Creamy and tangy dressing base.
- 2 TBS olive oil
- 1 TBS apple cider vinegar Balances the acidity.
- 1 tsp granulated sugar To taste, to brighten flavors.
- 1 tsp salt To taste.
- ½ tsp garlic powder To taste.
- ½ tsp onion powder To taste.
- ¼ tsp black pepper To taste.
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil. Add the small pasta noodles and cook according to package directions until al dente (usually 8–10 minutes).
- Drain the pasta in a colander, then rinse under cold water until cool.
Preparing Ingredients
- Thaw peas, cook bacon, and grate parmesan while the pasta cooks.
Making the Dressing
- In a small bowl, combine mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Whisk until combined.
Combining Ingredients
- In a large bowl, add the cooled pasta, thawed peas, chopped bacon, and grated parmesan. Pour the dressing over the top and toss until everything is coated.
Chilling the Salad
- Cover the pasta salad and refrigerate for 1 to 2 hours to allow flavors to meld.
- Alternatively, serve immediately if desired.
