Description
This creamy pasta salad is a delicious and easy-to-make dish featuring small pasta noodles, sweet peas, crispy bacon, and a tangy, flavorful dressing made with mayonnaise, olive oil, apple cider vinegar, and parmesan cheese. Perfect for potlucks, picnics, or as a refreshing side, this salad can be served chilled or immediately for a quick, satisfying meal.
Ingredients
Pasta and Vegetables
- 12 oz small pasta noodles
- 2 cups frozen peas, thawed
Protein
- 12 oz thick cut bacon, cooked and chopped
Cheese
- 1/2 cup freshly grated parmesan cheese
Dressing
- 3/4 cup mayonnaise
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar (to taste)
- 1 tsp salt (to taste)
- 1/2 tsp garlic powder (to taste)
- 1/2 tsp onion powder (to taste)
- 1/4 tsp black pepper (to taste)
Instructions
- Cook the pasta. Bring a large pot of water to a boil and cook the small pasta noodles according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the noodles.
- Prepare ingredients. While the pasta cooks, thaw the frozen peas, cook and crumble the bacon, and freshly grate the parmesan cheese. Set these aside.
- Make the dressing. In a small bowl, whisk together mayonnaise, olive oil, apple cider vinegar, granulated sugar, salt, garlic powder, onion powder, and black pepper until the mixture is smooth and well combined.
- Combine salad components. In a large bowl, add the cooled pasta, thawed peas, cooked bacon, and grated parmesan. Pour the dressing over the ingredients and stir thoroughly to ensure everything is evenly coated.
- Chill and serve. Cover the bowl with a lid or plastic wrap and refrigerate for 1 to 2 hours to allow flavors to meld. Alternatively, serve immediately if desired.
Notes
- Use small pasta shapes like elbow macaroni, shells, or rotini for best texture and dressing coverage.
- Adjust salt, sugar, and spices in the dressing to taste depending on your preference.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- This salad can be stored covered in the fridge for up to 2 days.
- Add chopped fresh herbs like parsley or chives for extra freshness, if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
