Creamy Pasta Salad Bacon Peas (Printable Version)
Tender pasta, crisp bacon, peas, and parmesan tossed in a smooth, tangy dressing—perfect for any occasion.
# What You'll Need:
→ Salad Base
01 -
340 grams small pasta noodles
02 -
240 grams frozen peas, thawed
03 -
340 grams thick cut bacon, cooked and chopped
04 -
50 grams freshly grated parmesan cheese
→ Creamy Dressing
05 -
180 millilitres mayonnaise
06 -
30 millilitres olive oil
07 -
15 millilitres apple cider vinegar
08 -
5 grams granulated sugar, or to taste
09 -
5 grams salt, or to taste
10 -
2.5 grams garlic powder, or to taste
11 -
2.5 grams onion powder, or to taste
12 -
1.25 grams black pepper, or to taste
# Step-by-Step Guide:
01 -
Cook pasta noodles in a large pot of boiling water according to the manufacturer's instructions until al dente. Drain thoroughly and rinse under cold water to stop cooking.
02 -
While pasta cooks, ensure peas are fully thawed, bacon is cooked and chopped, and parmesan cheese is freshly grated. Set all aside.
03 -
In a small bowl, combine mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Whisk until the mixture is completely smooth and emulsified.
04 -
In a large mixing bowl, add cooked pasta, thawed peas, chopped bacon, and grated parmesan. Pour the dressing over the ingredients and gently toss until uniformly coated.
05 -
Cover the bowl with a lid or plastic wrap and refrigerate for 1 to 2 hours for optimal flavor, or serve immediately if preferred.
# Additional Notes:
01 -
For best taste and texture, prepare the salad ahead to allow flavors to meld in the refrigerator before serving.