Creamy Pasta with Bacon

This creamy pasta salad has been my go-to dish for family gatherings and potlucks for years. The combination of tender pasta, sweet peas, and crispy bacon creates a symphony of flavors and textures that never disappoints.

I first brought this pasta salad to my cousin's backyard barbecue where it disappeared within minutes. Since then, it's become the most requested dish at our family reunions, with relatives calling days ahead to make sure I'm bringing "the pasta salad."

Ingredients

• Pasta noodles: Smaller shapes like rotini or shells work best as they catch more of the creamy dressing
• Frozen peas: Their natural sweetness balances the savory elements no need for fresh
• Thick cut bacon: Provides the perfect salty crunch regular bacon works but thick cut delivers more texture
• Fresh parmesan cheese: Adds a nutty depth pre grated varieties lack the same impact
• Mayonnaise: Forms the creamy base of the dressing use full fat for best results
• Olive oil: Adds richness and prevents the dressing from becoming too thick
• Apple cider vinegar: Provides a subtle tang that cuts through the creaminess
• Seasonings: The combination of garlic powder onion powder sugar and salt creates perfect flavor balance

Step-by-Step Instructions

Cook the Pasta:

Boil pasta in heavily salted water until just al dente about 8 minutes for most small pasta shapes. Be careful not to overcook as the pasta will continue to absorb moisture from the dressing. Immediately rinse under cold water to stop the cooking process and prevent sticking.

Prepare the Mix-ins:

While pasta cooks thaw your frozen peas by placing them in a colander and running under cool water for 2 minutes. For the bacon cook it slowly over medium heat until deeply crisp about 10 minutes. This gradual cooking renders more fat creating crispier bacon pieces.

Create the Dressing:

Combine all dressing ingredients in a bowl and whisk until completely smooth. The sugar might not dissolve immediately but continue whisking until incorporated. Taste and adjust seasonings remembering that flavors will mellow slightly when combined with other ingredients.

Assemble the Salad:

In your largest mixing bowl combine cooled pasta peas bacon and parmesan. Pour dressing over top and fold gently with a rubber spatula to coat everything evenly without breaking the pasta.

Chill and Serve:

For best flavor refrigerate at least one hour before serving. This resting time allows the flavors to meld and the dressing to penetrate the pasta. The salad tastes even better the next day.

Save

My family discovered this pasta salad transforms beautifully when served warm during winter months. We simply toss the freshly cooked pasta with the dressing while still hot and serve immediately. The parmesan melts slightly creating an even creamier texture that's incredibly comforting.

Make-Ahead Tips

This pasta salad actually improves with time making it perfect for preparing in advance. For best results make it up to 24 hours before serving but reserve a small portion of the dressing. The pasta will absorb moisture overnight so toss with the reserved dressing just before serving to refresh the creaminess. Store in an airtight container in the refrigerator.

Ingredient Substitutions

For a lighter version substitute Greek yogurt for half the mayonnaise. The tanginess complements the other flavors while reducing calories. Vegetarians can omit the bacon entirely or use smoked almonds for a similar crunchy element. Short on time? Use precooked bacon bits though the flavor won't be quite as robust.

Serving Suggestions

This versatile pasta salad pairs beautifully with grilled meats especially chicken or steak. For a complete meal serve alongside a simple green salad and crusty bread. At potlucks place it near other cold sides rather than hot dishes to maintain its ideal temperature. For an elegant presentation transfer to a white serving bowl and garnish with fresh herbs and additional parmesan shavings.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes! This pasta salad actually improves when made ahead. You can prepare it up to 24 hours in advance and store it covered in the refrigerator. The flavors will meld together beautifully. Just give it a quick stir before serving.

→ What kind of pasta works best for this dish?

Small pasta shapes like rotini, farfalle (bow ties), fusilli, or shells work best as they hold the creamy dressing well. Avoid long pasta like spaghetti or linguine as they don't mix as easily with the other ingredients.

→ Can I substitute the bacon for a vegetarian option?

Absolutely! For a vegetarian version, you can substitute the bacon with smoked tofu, tempeh bacon, or simply add extra vegetables like diced bell peppers or cherry tomatoes for more texture and flavor.

→ How long does this pasta salad keep in the refrigerator?

This pasta salad will keep well in the refrigerator for 3-4 days when stored in an airtight container. The flavors often improve after the first day as they have time to develop.

→ Can I use frozen peas without thawing them first?

It's best to thaw the peas first, but in a pinch, you can add them frozen. The residual heat from the freshly cooked pasta will help thaw them. Just be aware that this might cool your pasta more quickly, which could affect how well it absorbs the dressing.

→ What can I substitute for mayonnaise in the dressing?

Greek yogurt makes an excellent substitute for some or all of the mayonnaise. It provides a similar creaminess with less fat and adds a pleasant tanginess. Sour cream is another good option that works well in this dressing.