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This Creamy Pea and Bacon Pasta Salad is my go-to for summer cookouts and easy weeknight meals, thanks to its rich blend of flavors and textures. Every bite balances the sweetness of peas, smoky bacon, sharp cheddar, and a luscious, tangy dressing that wraps around soft pasta. It is satisfying, colorful, and always the first dish gone at potlucks.
Every year, I make an extra big batch for our July picnic because everyone requests leftovers to take home. Watching friends gather around this bowl always brings me joy.
Ingredients
- Pasta: rotini or shells holds the creamy dressing well and keeps each bite balanced aim for high-quality dried pasta with good texture
- Frozen peas: sweet and tender use bright green, firm peas or try fresh when in season
- Bacon: crispy and smoky look for thick-cut bacon with plenty of marbling for best flavor
- Red onion: offers a gentle bite and color I prefer crisp, violet onions without soft spots
- Sharp cheddar cheese: adds richness and a bold tang choose blocks for best flavor and cut into small cubes
- Fresh parsley: for herbal brightness grab a bunch with vibrant green leaves and no yellowing stems
- Mayonnaise: creates the creamy base try to use full-fat for richest flavor
- Sour cream: brings tangy smoothness a good thick brand will keep the dressing luscious
- Dijon mustard: adds a subtle heat and depth check for smooth texture and proper bite
- Apple cider vinegar: lifts the flavors with just the right acidity select raw and unfiltered cider if you can
- Sugar: balances tang and salt just a pinch to round everything out
- Salt and pepper: to taste use fresh-cracked black pepper and sea salt for best finish
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a solid boil. Add your pasta and cook until perfectly al dente, which usually takes about eight to ten minutes depending on the brand. Drain and rinse under cold water to stop the cooking. Set aside.
- Make the Creamy Dressing:
- In your biggest mixing bowl, whisk together mayonnaise, sour cream, Dijon, apple cider vinegar, sugar, salt, and black pepper. Keep whisking until the mixture is completely smooth. Taste and adjust the seasoning until you love it.
- Combine Pasta and Dressing:
- Add the cooled pasta directly into the bowl with the dressing. Toss and fold everything carefully to ensure all the pasta is nicely coated and nothing gets left dry.
- Fold in the Mix-Ins:
- Gently blend in peas, bacon, red onion, cheddar cheese, and parsley. Use a wide spatula and fold rather than stir, so you keep those add-ins whole and vibrant.
- Chill and Serve:
- Cover your bowl tightly and refrigerate for at least an hour. This chilling time is essential for melding flavors and making the salad taste unified. Before serving, give it a light toss and check if it needs an extra spoon of dressing for maximum creaminess.
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The crispy bacon is what my kids always hunt for first and I remember teaching my youngest to crumble it just the right size so there is bacon in every serving
Storage Tips
This salad tastes even better after a bit of fridge time. Store in a sealed container in the refrigerator for up to four days. If leftovers dry out, stir in an extra spoon of mayo or a splash of sour cream just before serving to revive the creamy texture. For safety and freshness, serve straight from the fridge when at potlucks or outside events.
Ingredient Substitutions
Switch up the cheese if cheddar is not your thing try smoked gouda or tangy feta for a new dimension. You can easily make this vegetarian by skipping the bacon or using crispy smoked almonds or plant-based bacon. For more color and crunch, toss in diced bell peppers or shredded carrots.
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Serving Suggestions
Serve this pasta salad as a side to burgers at a BBQ or pair with a crisp green salad for a light summer lunch. It works well next to fried chicken or any grilled meats. For casual parties, pile it into small cups for easy single servings on a buffet table.
Cultural and Family Context
In American cookouts and family reunions, creamy pasta salads have been a staple for decades. Their roots trace back to easier entertaining and community gatherings where everyone brought something to share. This recipe’s familiar taste always brings back memories of long picnic tables and lively conversation—food meant to join us together.
Frequently Asked Questions
- → What type of pasta works best?
Rotini, shells, or elbow macaroni hold the dressing well and capture peas and bacon for a balanced bite.
- → Can I make it ahead of time?
Yes, chilling for at least an hour helps flavors meld. It keeps well refrigerated for up to 3-4 days.
- → How do I keep the salad creamy if it thickens in the fridge?
Stir in a spoonful of mayo or sour cream before serving to restore creaminess if needed.
- → What can I substitute for bacon?
Try crispy tempeh bacon or smoked almonds for a vegetarian take, or diced ham for a different twist.
- → Is it suitable for meal prep?
Absolutely. Portion into containers; it stays fresh, vibrant, and ready for lunches all week.
- → Can I add extra vegetables?
Definitely! Bell peppers, carrots, or chopped celery add crunch, color, and extra nutrition.