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This creamy pea and bacon pasta salad has become the go-to dish for every summer barbecue and potluck at my house. It is ultra simple to throw together but delivers major flavor and irresistible texture with almost no effort. The savory bacon and tangy, creamy dressing tuck into every nook of the pasta shells for a bite that always disappears first from the buffet table.
I first whipped this up on a frantic weeknight with only pantry staples on hand and it was the biggest hit of the meal. Ever since then my family expects it at every picnic and holiday.
Ingredients
- Pasta shells: salad shells are ideal because their curved shape holds the creamy dressing perfectly use the freshest ones you can find for the best texture
- Bacon: one pound of good quality bacon makes this salad extra savory and crisp look for thick cut for more flavor
- Parmesan cheese: freshly grated and high quality makes all the difference in taste and melt be sure to avoid the pre-shredded tubs if you can
- Frozen peas: opt for a bag of tender and sweet peas like Birds Eye for the best color and burst of sweetness defrost before using
- Mayonnaise: creamy mayonnaise is the main base of the dressing choose a brand you love as it makes up most of the flavor
- Apple cider vinegar or lemon juice: either gives balanced acidity and brightness try to use real apple cider vinegar for a subtle fruitiness
- Sugar: just a small amount rounds out the tanginess use regular granulated sugar for best blending
- Olive oil: adds richness to the dressing and keeps pasta shells from sticking use extra virgin for deeper flavor
- Garlic powder onion powder salt and black pepper: these seasonings deliver a savory kick pick fresh spices for maximum flavor
Step-by-Step Instructions
- Boil the Pasta and Cook Bacon:
- Fill a large pot with salted water and bring it to a full rolling boil Add pasta shells and cook according to the package until just al dente about nine minutes In a separate skillet set over medium heat cook the diced bacon until browned and crisp stirring occasionally Drain the cooked pasta and drizzle with a splash of olive oil then cool slightly so it does not melt the dressing
- Make the Creamy Dressing:
- In a small mixing bowl whisk together mayonnaise apple cider vinegar or lemon juice sugar olive oil garlic powder onion powder salt and black pepper until completely smooth The dressing should be tangy and slightly thick Remove about one third cup and save it in the fridge for tossing right before serving
- Toss It All Together:
- In a large salad bowl combine cooled pasta bacon drained and defrosted peas and the remaining dressing Mix gently until everything is coated and well distributed Finally fold in the parmesan cheese taking care not to break the pasta Let the salad sit covered in the refrigerator for at least an hour for maximum flavor
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My favorite ingredient is the sweet green peas because they pop in your mouth with every bite The first time my mom asked for seconds at a party I knew this recipe was going to become a family favorite forever
Storage Tips
Store the finished salad in an airtight container in the fridge for up to three days For best texture reserve a bit of dressing and stir it in just before serving which will rehydrate and freshen up the pasta If you are making the salad ahead mix everything but the bacon then add the bacon before serving to keep it crisp
Ingredient Substitutions
Use turkey bacon or even cubed ham for a lighter variation Greek yogurt can swap for a portion of the mayonnaise if you want a tangier or less rich dressing For a vegetarian version leave out the bacon and add sunflower seeds for crunch
Serving Suggestions
This salad is perfect on its own or as a side to grilled chicken barbecue or sandwiches For a fresh twist garnish with chopped chives or a handful of baby spinach just before serving My family enjoys it as a light main on very hot evenings
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Cultural Context
Pasta salads like this one became popular in American picnics in the mid twentieth century Easy to make and serve cold they were perfect for large gatherings and still bring a sense of nostalgia today My version honors this tradition but leans into creamy richness and bold flavor
Commonly Asked Questions
- → What type of pasta works best?
Pasta shells are ideal for holding the dressing and flavor, but rotini or penne can also be used.
- → Can frozen peas be used?
Yes, frozen sweet peas are recommended for their freshness and color. Simply thaw before adding.
- → How do I keep the salad creamy?
Reserve extra dressing and toss with the salad just before serving to maintain creaminess and prevent dryness.
- → Is it necessary to use freshly grated parmesan?
Freshly grated parmesan adds the best texture and flavor, but pre-grated works in a pinch.
- → Can the dish be made ahead of time?
Absolutely! Make it the day before and refresh with reserved dressing when ready to serve.
- → Which bacon preparation gives the best texture?
Crisp the diced bacon well to ensure a satisfying crunch and contrast in every bite.