Creamy Pea and Bacon Pasta Salad
A comforting pasta salad combining the sweetness of peas and the crispiness of bacon, perfect for gatherings.
Ingredients
Pasta and Vegetables
- 2 cups pasta (elbow or rotini) Whole wheat can be used for a healthier option.
- 1 cup fresh or frozen peas If using frozen, no need to thaw.
Dressing and Mix-ins
- 1/2 cup mayonnaise Greek yogurt can be used for a tangy twist.
- 1/4 cup sour cream Consider a dairy-free option.
- 1 tablespoon Dijon mustard Adds a nice kick.
- 1/2 cup cheddar cheese (shredded) Sharp variety enhances flavor.
- Salt to taste salt
- Pepper to taste pepper
Bacon
- 6 slices bacon Turkey bacon can be substituted.
Garnish
- to taste fresh parsley For garnish.
Instructions
Cooking Pasta
- In a large pot of salted boiling water, cook your pasta according to the package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water to stop cooking. Set aside.
Cooking Bacon
- In a skillet over medium heat, cook the bacon until crispy (about 5-7 minutes). Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces.
Making the Dressing
- In a large bowl, combine mayonnaise, sour cream, and Dijon mustard. Stir until smooth.
Combining Ingredients
- Add the cooled pasta, peas, crumbled bacon, and shredded cheddar cheese to the dressing mixture. Gently stir to combine.
Final Seasoning
- Taste and season with salt and pepper as desired.
Garnishing and Serving
- Sprinkle fresh parsley on top for garnish and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Flavors deepen over time. Can be enjoyed cold or warmed in a skillet.