Creamy Pasta Salad With Peas And Bacon Recipes
CREAMY PASTA SALAD WITH PEAS AND BACON
Creamy Pasta Salad with Peas and Bacon makes a great summer side for a cookout. With just the right amount of creaminess to coat the pasta and a little cheddar cheese, it is sure to be a family favorite.
Provided by Christin Mahrlig
Number Of Ingredients 12
Steps:
- Cook pasta to al dente in a large pot of salted boiling water. Rinse with cold water and drain.
- While the pasta is cooking, whisk together mayonnaise, sour cream, apple cider vinegar, Worcestershire sauce, salt and pepper.
- Stir in the pasta and remaining ingredients. Chill for at least 30 minutes before serving.Note: If you want bacon to stay crispy, toss it in just before serving.
Nutrition Facts : Calories 422 kcal, ServingSize 1 serving
CREAMY PASTA SALAD
This creamy pasta salad is loaded with peas, crispy bacon, and noodles, all covered in a smooth and creamy dressing. It's a perfect side dish for any dinner, potluck, or barbecue.
Provided by Aimee
Time 30m
Number Of Ingredients 12
Steps:
- Cook the pasta noodles in a large pot of water according to their package directions, until cooked al dente. Drain the water out, and rinse the noodles in cold water.
- While the pasta is cooking, make sure the peas are thawed, bacon is cooked and crumbled, and parmesan is grated. Set aside.
- In a small bowl, add the mayonnaise, olive oil, vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Whisk them together till combined.
- Add the pasta, peas, bacon, and parmesan to a large bowl. Pour the dressing over the top. Stir it all together till everything is coated evenly in the dressing.
- Cover the pasta bowl with a lid or plastic wrap and place it in the fridge to chill for 1 to 2 hours, or serve immediately.
Nutrition Facts : Calories 379 kcal, Carbohydrate 26 g, Protein 10 g, Fat 26 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 28 mg, Sodium 537 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CREAMY PASTA SALAD WITH BACON AND PEAS
There's nothing like a cold pasta shell that's coated in a luscious, silky blanket of bliss. But instead of full-on mayo, I swapped in half Greek yogurt for some subtle tang. It is so good. Perfect for a neighborhood potluck. Divine for quick lunches throughout the week.
Provided by Bev Weidner
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Boil the pasta until al dente, then drain and rinse under cold water until cool.
- Meanwhile, cook the bacon in a nonstick skillet over medium heat until crispy, 5 to 7 minutes. Remove to a paper towel-lined plate. Then crumble or chop into small pieces.
- Combine the pasta with the bacon, carrots, peas, onions, mayonnaise, yogurt, lemon zest and juice in a large bowl and toss until coated and fully mixed together. Season generously with a pinch of salt and give another toss.
- Garnish with the parsley leaves if using. Cover and chill the pasta salad for about an hour.
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