There are about a million and one ways to make a pasta salad and as far as I’m concerned, that’s a great thing because it just means there are more opportunities to have pasta salad in your life. And yet whenever I’m choosing what pasta salad to make, I almost always opt for one that’s creamy. This Creamy Bacon and Pea Pasta Salad tastes classic but it has enough of a twist on ingredients to make it interesting.
It’s not your basic macaroni salad, but it’s still creamy as can be! And the smoky crunch of bacon and sweet pop of peas don’t hurt matters either.
This is so simple to make, but I guess most pasta salads are. I like to make my dressing in the bowl while my pasta is boiling. Just whisk together mayo, honey, apple cider vinegar, and garlic powder with some salt, pepper, and a touch of olive oil until it’s smooth. It’s plenty creamy with a touch of sweetness and a little tang — in other words, delicious.
Then add in your pasta — I like shells here because they catch pockets of dressing — and some peas, crispy bacon, and some freshly grated parmesan and toss it all together. It’s such a delicious combo — sweet and salty, soft and crunchy, and so very deliciously creamy. Enjoy!
Creamy Bacon and Pea Pasta Salad
Watch How It's Made
Ingredients
- 12 oz dry shell pasta
- 2 cups frozen peas, thawed
- 1 lb thick cut bacon, cooked and chopped
- 1/2 cup parmesan cheese, freshly grated
For the dressing:
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1-2 tablespoons extra virgin olive oil
- Kosher salt, to taste
Preparation
- In a large pot of salted water, cook pasta until al dente. Drain and rinse under cold water.
- While pasta cooks, add mayonnaise, vinegar, honey, salt, garlic powder, and black pepper to a large bowl. Whisk until well combined. Add 1-2 tablespoons olive oil and whisk until desired consistency is reached.
- Add pasta, peas, bacon, and parmesan to bowl and toss evenly in dressing.
- Adjust seasoning as needed, then cover and chill until ready to serve. Enjoy!
Recipe adapted from Like Mother Like Daughter.
