Can I use a different kind of pasta?

Absolutely! Any bite-sized pasta shape works—think rotini, farfalle, macaroni, or orecchiette. The key is something that holds the dressing well.

How do I make this pasta salad lighter?

Swap in light mayonnaise or Greek yogurt for some or all of the mayo. You could also add extra veggies to increase nutrients while keeping the dish satisfying.

Can I make Creamy Pasta Salad ahead of time?

Yes! In fact, it benefits from a little time in the fridge. Make it up to a day ahead and give it a good stir before serving. Add a touch more dressing if it seems dry.

Is it necessary to rinse the pasta?

Yes, rinse with cold water after cooking. It cools the pasta quickly and keeps it from sticking, which is important for a salad like this.

Creamy Pasta Salad Recipe - LittleSpoonBites

Description

This Creamy Pasta Salad features tender pasta, crisp bacon, sweet peas, and freshly grated Parmesan, all tossed in a rich, tangy homemade dressing. Perfect as a side dish for gatherings or as a satisfying meal on its own, this easy salad comes together quickly and is packed with flavor and texture.

Ingredients

Units Scale

Pasta Salad

12 oz small pasta noodles
2 cups frozen peas, thawed
12 oz thick cut bacon, cooked and chopped
1/2 cup freshly grated Parmesan cheese

Creamy Dressing

3/4 cup mayonnaise
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar (to taste)
1 teaspoon salt (to taste)
1/2 teaspoon garlic powder (to taste)
1/2 teaspoon onion powder (to taste)
1/4 teaspoon black pepper (to taste)

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Instructions

Cook the Pasta: Bring a large pot of water to a boil and cook the pasta noodles according to package directions until just al dente. Drain the noodles and rinse them with cold water to stop the cooking process and cool them down.
Prepare Mix-Ins: While the pasta cooks, thaw the peas, cook and crumble the bacon, and freshly grate the Parmesan cheese. Set everything aside.
Make the Creamy Dressing: In a small bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper until smooth and well combined.
Combine and Toss: In a large serving bowl, add the cooled pasta, thawed peas, chopped bacon, and Parmesan cheese. Drizzle the prepared dressing over the top and mix everything together until evenly coated.
Chill and Serve: Cover the salad tightly with a lid or plastic wrap and refrigerate for 1 to 2 hours to allow the flavors to meld, or serve immediately if desired.

Notes

For added flavor, use freshly cooked bacon or substitute with turkey bacon for a lighter alternative.
Chill the salad before serving for the best texture and flavor.
You can swap the peas for other vegetables such as corn or diced bell peppers.
This recipe is easily doubled to serve a crowd at potlucks or barbecues.
Best enjoyed within 2-3 days; store leftovers in an airtight container in the refrigerator.

Nutrition

Serving Size: 1 serving (about 1/12 of recipe)
Calories: 379kcal
Sugar: 3g
Sodium: 537mg
Fat: 26g
Saturated Fat: 7g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 26g
Fiber: 2g
Protein: 10g
Cholesterol: 28mg