Creamy Pasta Salad Bacon

This creamy pasta salad has become my go-to dish whenever I need something that pleases everyone at gatherings while being incredibly simple to prepare. The combination of al dente pasta, sweet peas, and crispy bacon creates a perfect balance of textures and flavors that keeps people coming back for seconds.

I first made this pasta salad for a neighborhood block party where I needed something quick that would feed a crowd. It disappeared so quickly that several neighbors requested the recipe before the evening ended.

Ingredients

• Pasta noodles: small varieties like shells or bowties capture more of the creamy dressing in their crevices
• Frozen peas: they add a pop of sweetness and bright color no need for fancy fresh ones
• Thick cut bacon: provides the perfect salty contrast and adds wonderful texture to each bite
• Parmesan cheese: freshly grated makes all the difference in depth of flavor
• Mayonnaise: creates the creamy base that coats everything perfectly
• Olive oil: adds richness and helps the dressing cling to the pasta
• Apple cider vinegar: balances the creaminess with a subtle tang
• Sugar: just a touch enhances all the other flavors
• Seasonings: garlic powder, onion powder, salt, and pepper create a perfectly balanced flavor profile

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add pasta and cook according to package directions until just al dente, about 8 to 10 minutes. Immediately drain and rinse under cold water to stop the cooking process; this prevents mushy pasta in your salad.

Prepare the Mix-Ins:

While the pasta cooks, ensure your peas are completely thawed by placing them in a colander and running under cool water if needed. Cook your bacon until perfectly crisp, then allow it to cool before chopping into bite-sized pieces. Freshly grate the parmesan rather than using pre-grated for the best flavor and texture.

Make the Dressing:

In a separate bowl, combine mayonnaise and olive oil, whisking until completely smooth. Add the apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Whisk vigorously until the dressing becomes silky and uniform. Taste and adjust seasonings to your preference; the dressing should be slightly more flavorful than you think necessary as the pasta will mellow it.

Combine Everything:

In your largest mixing bowl, add the cooled pasta, peas, bacon, and parmesan. Pour the dressing over top and gently fold everything together using a rubber spatula. Make sure to scrape the bottom of the bowl to ensure even distribution of the dressing throughout all ingredients.

Chill and Serve:

Cover the bowl and refrigerate for at least one hour, though two hours is ideal. This resting time allows the flavors to meld and the pasta to absorb some of the dressing. Stir once more before serving to redistribute any dressing that may have settled.

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My favorite part of this recipe is the thick-cut bacon. I learned from my grandmother that taking the extra minute to cook bacon until it's absolutely crisp creates little pockets of flavor that burst when you bite into them. It makes such a difference that I never substitute pre-cooked bacon bits even when I'm in a hurry.

Make It Your Own

This pasta salad welcomes customization based on what you have available or your personal preferences. Try adding diced red bell peppers for color and crunch, or swap in cherry tomatoes during summer months. For a protein boost, add diced rotisserie chicken or hard-boiled eggs. Even the pasta shape can be changed according to what you have on hand, though smaller shapes tend to work best for even distribution of ingredients.

Storage Tips

This pasta salad keeps beautifully in the refrigerator for up to three days stored in an airtight container. The flavors actually continue to develop overnight, making it possibly even better on day two. If you notice the pasta has absorbed much of the dressing and seems dry, simply stir in a tablespoon or two of mayonnaise thinned with a splash of milk to refresh the creaminess before serving leftovers.

Serving Suggestions

While perfect on its own, this pasta salad pairs wonderfully with grilled meats, especially burgers or barbecued chicken. For a complete meal, serve alongside a simple green salad and garlic bread. At potlucks, it holds up well at room temperature for up to two hours, making it a reliable option for outdoor gatherings. I often pack individual portions in mason jars for picnics or work lunches.

Frequently Asked Questions

→ Can I make this pasta salad ahead of time?

Yes, this salad can be made 1-2 days in advance. Store it in the fridge and stir before serving for best results.

→ What type of pasta works best for this dish?

Small pasta noodles such as farfalle, rotini, or penne work great as they hold the dressing and ingredients well.

→ Can I use turkey bacon instead of regular bacon?

Absolutely! Turkey bacon is a lighter alternative and works perfectly in this dish while maintaining a savory flavor.

→ What can I substitute for parmesan cheese?

You can use grated Asiago, Pecorino Romano, or even a sharp cheddar for a slightly different flavor profile.

→ How long does this pasta salad last in the fridge?

Stored in an airtight container, this pasta salad will stay fresh in the fridge for up to 3-4 days.