This Pea and Bacon Pasta Salad is creamy and delicious! Perfect for any gathering.
If you love pasta salads, you must try our Amish Pasta Salad! It has millions of views, many 5 star reviews and it’s always a winner.
❤️WHY WE LOVE THIS RECIPE
We love a good pasta salad and the bacon, peas and parmesan cheese in this one is a wonderful combination. Then you top it with a cream mayonnaise based dressing and it all comes together perfectly. If you are a fan of green peas, this is a must make. We love them and the bacon with it is so good!
SWAPS & HEALTHY HACKS
You can swap out the bacon for turkey bacon. It will probably be less crispy, but it will still be good. You can also use Greek yogurt in place of the mayonnaise. Honestly, if I wanted to use less mayonnaise, I would do 1/2 cup of Greek yogurt and 1/2 cup of mayonnaise. If you want to add more protein, you can also use protein pasta.
CAN I CUT THIS RECIPE IN HALF?
Yes, you can cut this recipe in half. As far as the dressing, just do the best you can, tasting it as you go to ensure it has the flavor you’re after. It’s versatile.
OTHER DELICIOUS SALAD RECIPES:
Pea and Bacon Pasta Salad
This Pea and Bacon Pasta Salad is creamy and delicious. Wonderful seasonings, parmesan cheese and a creamy dressing.
- 4 cups small shell pasta (uncooked)
- 1 (12 ounce) package of frozen peas – thawed about 3 cups
- 1 lb thick cut bacon cooked and chopped
- 1 cup freshly grated parmesan cheese
Dressing Ingredients
- 3 tablespoons olive oil
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
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Cook pasta according to package directions. Drain and rinse in cold water. Toss with the olive oil.
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Add all dressing ingredients to a small bowl and whisk together until well combined.
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In a larger bowl, add pasta, peas and bacon and pour in dressing. Toss until well combined. Next add in the parmesan cheese. Mix again.
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Chill for 3 hours before serving.
You could use any pasta with this recipe, we just like the shells.
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