Creamy Pasta Salad
A delightful creamy pasta salad featuring tender pasta, sweet peas, and crunchy bacon in a rich tangy dressing, perfect for picnics and potlucks.
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.
Notes
Store leftovers in an airtight container for up to 3–4 days. Dressing may be adjusted for tanginess or lighter consistency.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 15gFat: 30gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 2g
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