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–+ servings
Creamy Pasta Salad

Creamy Pasta Salad That's a Must-Have for Every Gathering

This Creamy Pasta Salad combines tender pasta, crisp bacon, and sweet peas in a rich dressing, making it a favorite at gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces Small Pasta Noodles Substitute with gluten-free pasta if necessary.
  • 1 cup Frozen Peas Thaw before mixing.
  • 6 slices Thick Cut Bacon Cook until crispy; swap for turkey bacon for a lighter alternative.
  • 1 cup Freshly Grated Parmesan Cheese Nutritional yeast can replace it for a dairy-free option.
For the Dressing
  • 1 cup Mayonnaise Greek yogurt works well for a healthier twist.
  • 2 tablespoons Olive Oil Can be omitted to lower fat content.
  • 2 tablespoons Apple Cider Vinegar White wine vinegar serves as a substitute.
  • 1 tablespoon Granulated Sugar Can be replaced with honey or omitted for less sweetness.
  • 1 teaspoon Salt Adjust for saltiness if using bacon.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a fresher taste.
  • 1 teaspoon Onion Powder Fresh shallots can provide a fresher taste.
  • 1/2 teaspoon Black Pepper White pepper can be used for a milder flavor.
Optional Add-Ins
  • 1/2 cup Diced Red Onions Consider adding fresh herbs for flavor.
  • 1 cup Cooked Chicken Adds protein to make the salad more filling.
  • 1/2 cup Diced Dill Pickles Introduces a tangy twist.

Equipment

  • Large pot
  • Skillet
  • Mixing bowl
  • Fine-Mesh Strainer

Method
 

Directions
  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente, about 8-10 minutes. Drain and rinse with cold water, then set aside to cool.
  2. Prepare the mix-ins: thaw the peas under warm running water and cook the bacon in a skillet until crispy, about 8-10 minutes. Crumble and set aside.
  3. Make the dressing by mixing mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper in a bowl. Whisk until smooth.
  4. In a large bowl, combine cooled pasta, thawed peas, crumbled bacon, and Parmesan. Pour dressing over, gently fold ingredients to coat evenly.
  5. Cover and refrigerate for at least 1 hour to meld flavors. Serve chilled or at room temperature.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 30mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

This pasta salad can be made a day ahead; just add extra dressing before serving. Store leftovers in an airtight container for 3-5 days.

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