Dinner

Creamy Bacon and Pea Pasta Salad Recipe

ByJulian Dempsey February 23, 2026February 23, 2026

Introduction

This creamy pasta salad is loaded with peas, crispy bacon, and tender noodles, all coated in a smooth and flavorful dressing. It makes a perfect side dish for dinners, barbecues, or potlucks. Simple to prepare and delicious to eat, it’s sure to become a favorite.

A white bowl filled with pasta shells coated in a creamy white sauce forms the base layer. Mixed throughout are bright green peas adding pops of color. Crispy, small pieces of reddish-brown bacon are scattered across the pasta, giving a crunchy texture. The dish is topped with a sprinkling of grated white cheese that melts slightly into the sauce. The bowl sits on a white marbled surface with a folded striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz small pasta noodles
2 cups frozen peas (thawed)
12 oz thick cut bacon (cooked and chopped)
1/2 cup freshly grated parmesan cheese
For the Creamy Dressing:

3/4 cup mayonnaise
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar (to taste)
1 teaspoon salt (to taste)
1/2 teaspoon garlic powder (to taste)
1/2 teaspoon onion powder (to taste)
1/4 teaspoon black pepper (to taste)

Instructions

Step 1: Cook the pasta noodles in a large pot of boiling water according to package instructions until al dente. Drain and rinse the noodles with cold water to stop the cooking, then dry them as much as possible.
Step 2: While the pasta cooks, thaw the peas, cook and crumble the bacon, and grate the parmesan cheese. Set these aside.
Step 3: In a small bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper until well combined.
Step 4: In a large bowl, combine the cooked pasta, peas, bacon, and parmesan. Pour the dressing over the top and gently stir until everything is evenly coated.
Step 5: Cover the bowl with plastic wrap or a lid and refrigerate for 1 to 2 hours to chill. You can also serve it immediately if you prefer.

Tips & Variations

This salad is great to make ahead. Mix all ingredients except half of the dressing and the bacon, then refrigerate. Add the bacon and remaining dressing just before serving.
Use medium shell, rotini, or farfalle pasta for the best texture and flavor.
Don’t overcook the pasta to keep it from becoming soggy when chilled.
Customize by adding other veggies like chopped carrots, bell peppers, corn, or proteins such as grilled chicken or cubed ham.
Try adding cubed cheddar cheese for extra richness.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. If the salad thickens in the fridge, you can mix in a little extra mayonnaise or olive oil to loosen it up. Serve chilled or at room temperature.

How to Serve

A white bowl filled with a creamy pasta dish, showing three main layers: large, pale yellow shell pasta on the bottom, bright green peas scattered throughout, and small pieces of crispy brown bacon mixed evenly on top, all coated in a light creamy white sauce with visible bits of melted cheese. The bowl is placed on a wooden table with a blue and white striped cloth in the background, capturing a close-up view. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta for this salad?

Yes, medium shells, rotini, or farfalle work best as they hold the dressing well, but feel free to use your favorite pasta shape.

How do I prevent the pasta from getting mushy?

Cook the pasta until al dente and rinse with cold water to stop cooking. Drying the noodles before mixing with the dressing also helps keep them firm.