Bacon Pea Creamy Pasta Salad with Lemon Parmesan Dressing
Bacon Pea Creamy Pasta Salad with Lemon Parmesan DressingCourse: DinnerCuisine: AmericanDifficulty: Easy
12 oz. medium shells or other small pasta of choice
2 cups frozen petite peas thawed
8 oz. thick cut bacon cooked and chopped
Lemon Parmesan Dressing
2/3 cup mayonnaise
1/3 cup olive oil
1/4 cup freshly finely grated Parmesan cheese
2 tablespoons lemon juice
1/2 tablespoon freshly grated lemon zest
1 tablespoon white vinegar
1 tablespoon Dijon mustard
1 teaspoon dried basil, dried chives
1/2 tsp EACH onion powder, garlic powder, salt, pepper, sugar
- Whisk together all of the Lemon Parmesan Dressing Ingredients together in a medium bowl. Refrigerate until ready to serve. Dressing is much better if it has at least 30 minutes to chill.*
- Cook pasta according to package directions just until al dente. Rinse with cold water and drain. Drizzle with a little olive oil to keep from sticking.
- If serving immediately: Add cooled pasta, peas, bacon and dressing to a large bowl and toss until evenly combined.
- If not serving immediately (preferable so salad can chill): Add the pasta and peas to a large bowl and toss with half of the dressing once the pasta has cooled (so the dressing doesn’t separate). Cover with plastic wrap and refrigerate. When ready to serve, add the remaining dressing and the bacon and toss until evenly combined.