Creamy Pasta Salad
This Easy Creamy Pasta Salad is the ultimate classic side dish! Loaded with tender pasta, sweet peas, and loads of crispy bacon, all coated in a smooth, flavorful, and perfectly seasoned creamy dressing. It's a guaranteed hit at BBQs, potlucks, and family dinners. For another fantastic pasta salad, try our Street Corn Pasta Salad.
Servings: 12 servings
Calories: 379kcal
Equipment
- Large Pot For boiling pasta.
- Large Mixing Bowl For combining salad.
- Small Bowl For whisking dressing.
Ingredients
- 12 oz small pasta noodles (shells, rotini, or farfalle)
- 2 cups frozen peas, thawed
- 12 oz thick-cut bacon, cooked and chopped
- 0.5 cup freshly grated Parmesan cheese
- 0.75 cup mayonnaise
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar (to taste)
- 1 tsp salt (to taste)
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp black pepper
Instructions
- Cook pasta in a large pot of salted water according to package directions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
- While pasta cooks, ensure peas are thawed, bacon is cooked and crumbled, and Parmesan is grated.
- In a small bowl, whisk together mayonnaise, olive oil, vinegar, sugar, salt, garlic powder, onion powder, and black pepper until smooth.
- In a large bowl, combine the cooled pasta, peas, bacon, and Parmesan cheese. Pour the dressing over the top and stir until everything is evenly coated.
- Cover and refrigerate for at least 1-2 hours to allow flavors to meld. Stir before serving. Serve chilled.
Notes
Pro Tips: Cook pasta al dente and rinse with cold water to prevent mushiness. This salad is even better when made ahead – the flavors meld beautifully overnight. If the salad seems dry after chilling, stir in an extra dollop of mayo or a splash of milk. It's highly customizable – try adding red onion, bell peppers, or cubed cheddar. For make-ahead, reserve some bacon and dressing to add just before serving for the freshest flavor.