Creamy Pea Bacon Pasta Salad (Print Version)
# Ingredients:
→ Main
01 -
1 pound rotini or shell pasta
02 -
1 cup frozen peas, thawed
03 -
8 slices bacon, cooked until crisp and crumbled
04 -
1/2 cup red onion, finely diced
05 -
1/2 cup sharp cheddar cheese, diced
06 -
1/4 cup fresh parsley, chopped
→ Dressing
07 -
1 cup mayonnaise
08 -
1/2 cup sour cream
09 -
1 tablespoon Dijon mustard
10 -
1 tablespoon apple cider vinegar
11 -
1 teaspoon sugar
12 -
Salt, to taste
13 -
Black pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to halt further cooking. Set aside.
02 -
In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and fully combined.
03 -
Add cooled pasta to the bowl with the dressing. Fold gently until all pasta is evenly coated.
04 -
Fold in thawed peas, crumbled bacon, diced red onion, cheddar cheese, and chopped parsley. Mix just until the salad is well combined.
05 -
Cover and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled.
# Notes:
01 -
For best flavor, prepare a few hours in advance; chilling encourages the ingredients to absorb the dressing fully.
02 -
If salad becomes dry after refrigeration, refresh with a spoonful of mayonnaise or sour cream.