Bacon Pea Salad Recipe

I created a Creamy Pea and Bacon Pasta Salad loaded with petite peas and crispy bacon, tossed in a lemon Parmesan dressing and designed to be prepped ahead for potlucks or barbecues.

I never thought a simple side could steal a summer table, but this Bacon Pea Salad changed my mind. It’s somehow both punchy and chill, a Creamy Pea And Bacon Pasta Salad that looks innocent but surprises you.

I toss crisp bacon with petite peas and a quick tang, and every forkful sings, like Pasta Peas Bacon with an attitude. People ask if it’s Penne Pasta Peas And Bacon or Salad Macaroni and I just smile, cause it’s that kind of thing you bring to a barbecue and nobody can stop snagging.

Why I Like this Recipe

– I love how fast it comes together, it’s perfect when I’m running late.
– I like that I can make it a day ahead and it actually gets better, less stress for gatherings.
– I enjoy the mix of creamy and crunchy textures, kinda addictive.
– It always disappears at parties, people keep asking me about it even when I mumble the details.

Ingredients

• Pasta: Carbs for energy, chewy texture that soaks up the dressing honestly
• Bacon: salty crunchy protein, adds smoky depth and craveable fat, cant lie
• Peas: sweet pop, fiber and plant protein, bright green color, fresh
• Mayonnaise and yogurt: creamy binder, provides fat and tangy balance, smooth
• Parmesan: salty umami, adds savory richness and a little protein, cheesy
• Lemon: bright acid that cuts richness, adds freshness and subtle zip, zingy
• Green onions and herbs: fresh herbal lift, mild bite, color and aroma
• Garlic: sharp aromatic punch, small amount goes a long way for flavor
• Salt and pepper: simple seasoning that wakes flavors, use sparingly to taste

Ingredient Quantities

• 12 ounces small pasta (rotini, shells or elbows), cooked al dente and cooled
• 10 to 12 slices bacon, chopped and cooked crisp (i usually use 12)
• 2 cups frozen petite peas, thawed
• 1/2 cup mayonnaise
• 1/2 cup sour cream or plain Greek yogurt
• 1/3 cup freshly grated Parmesan cheese, plus extra for sprinkling
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced (or 1/2 teaspoon garlic powder if you dont want fresh)
• 3 green onions, thinly sliced (white and green parts)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley or basil, optional but nice

How to Make this

1. Cook the pasta in salted boiling water until just al dente, before draining scoop out and save about 1/4 cup of the cooking water, then drain and rinse under cold water to stop cooking and cool quickly.

2. While the pasta cooks fry or bake 10 to 12 slices of bacon until very crisp, drain on paper towels and chop or crumble when cool, I usually use 1
2.

3. Thaw the 2 cups frozen petite peas by running under cold water or microwaving briefly, then drain well and pat dry so the salad does not get watery.

4. In a medium bowl whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or plain Greek yogurt, 1/3 cup freshly grated Parmesan, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard and 1 clove minced garlic until smooth.

5. Stir in 3 thinly sliced green onions and 2 tablespoons chopped fresh parsley or basil if using, then season lightly with salt and freshly ground black pepper remembering the bacon and Parmesan add salt.

6. Add the cooled pasta to a large mixing bowl, pour the dressing over it and toss to coat evenly, use a splash of the reserved pasta water if you need to loosen the dressing a bit.

7. Gently fold in the thawed peas and the crisp chopped bacon so the bacon stays crunchy, taste and adjust lemon salt or pepper as needed.

8. Chill at least 30 minutes so flavors meld, up to a day ahead for best results. Before serving sprinkle extra grated Parmesan and a few more green onions or parsley on top.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain and rinse the pasta
3. 1/4 cup measuring cup or slotted spoon to scoop and save the pasta water
4. Large skillet or rimmed baking sheet to cook the bacon until very crisp
5. Paper towels for draining the bacon so it stays crunchy
6. Medium bowl for the dressing and a whisk or fork to mix it (either works)
7. Large mixing bowl and a spoon or spatula to toss the salad together
8. Cutting board and chef’s knife to chop bacon, green onions and herbs
9. Measuring cups and spoons plus a small grater or zester for the Parmesan and lemon zest

FAQ

Bacon Pea Salad Recipe Substitutions and Variations

• Pasta: swap the rotini/shells for chickpea or lentil pasta if you need gluten free and more protein. Watch the cook time though, they can get mushy fast so stop them in cold water and drain well.
• Bacon: use pancetta or thin prosciutto crisped in the pan for the same salty, porky punch. Turkey bacon works too for less fat but it wont be as smoky.
• Mayonnaise: replace mayo with all Greek yogurt plus a little olive oil and extra lemon for a tangy, lighter dressing. Mashed avocado also gives creaminess if you want less processed stuff.
• Peas / Parmesan: if you dont have petite peas use thawed edamame or sweet corn. For the cheese swap Parmesan with Pecorino Romano for sharper flavor, or nutritional yeast for a dairy free option.

Pro Tips

– Cook the bacon extra crisp and save a little crumbled aside to add just before serving so it stays crunchy. If you make it ahead, keep the bulk of the bacon in a separate container and only fold most of it in right before you eat, otherwise it gets soggy.

– Dry the peas really well after thawing, like press them between paper towels or spread them on a clean towel and pat. Too much water makes the salad runny and dulls the dressing, trust me.

– Use a spoonful or two of hot reserved pasta water to loosen and emulsify the dressing so it clings to the pasta better, add it slowly until you get the texture you want. Warm liquid helps the cheese and mayo mix smooth, so don’t add cold water.

– Taste and adjust salt, pepper and lemon at the end, not the start, because the bacon and Parmesan already add salt. If you want a brighter finish, add a little extra lemon juice or fresh herbs right before serving.