Bacon and Pea Pasta Salad made with tender pasta shells, crisp bacon, peas, dill pickles, and a creamy dressing. A favorite for summer cookouts, potlucks, or a simple dinner side.
You can never have too many pasta salad options, and this Bacon and Pea Pasta Salad is a hit at my house. It combines tender pasta and sweet peas with crunchy pickles, sharp cheddar, and salty, crisp bacon for a satisfying mix of textures and flavors.
Pasta Salad Is Perfect For Summer
Summer is the season for easy, colorful foods: grilling, no-bake desserts, and vibrant pasta salads. Pasta salad is simple to assemble, highly adaptable, and always welcome at a picnic or potluck. This version is especially appealing because it stays flavorful and holds up well for serving outdoors.
Simple Ingredients:
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Pasta – Medium shells are ideal because they hold the creamy dressing.
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Bacon – Crispy bacon adds crunch and a savory, smoky note.
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Frozen peas – Thawed peas add sweetness, color, and texture.
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Dill pickles – Chopped pickles bring a briny crunch that balances the richness.
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Mild Cheddar cheese – Shredded cheddar distributes a mild, sharp cheesy flavor through the salad.
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Dressing ingredients – Mayo, sour cream, white vinegar, dried parsley and chives, garlic powder, onion powder, salt and pepper.
Recipe Tip:
To thaw peas quickly, place them in a fine mesh strainer and rinse with lukewarm water until thawed. Let them drain while you prepare the other ingredients.
Variations:
- Pasta: Swap shells for macaroni, penne, bowtie, or spiral pasta.
- Veggies: Replace or add to peas with broccoli florets, shredded carrots, bell peppers, or cucumbers.
- Cheese: Use sharp cheddar, Colby Jack, or pepper Jack for more bite.
- Dressing substitutes: Substitute full-fat Greek yogurt for mayo and sour cream for a tangier dressing. Use white wine, red wine, or white balsamic in place of white vinegar.
Recipe Tip:
- Cook pasta to al dente according to package directions. Rinse immediately with cold water to remove excess starch and stop the cooking process for the best texture.
How To Make Bacon and Pea Pasta Salad:
Step One. Cook the pasta until al dente, then drain and rinse well. Allow it to drain in a colander while you prepare the rest of the ingredients.
Step Two. Cook bacon until crisp and crumble. Thaw peas, chop pickles, and shred cheese.
Step Three. In a small bowl, whisk together the mayo, sour cream, white vinegar, dried parsley, dried chives, garlic powder, onion powder, salt, and pepper until smooth. Adjust seasonings to taste.
Step Four. In a large bowl, combine the cooled pasta, most of the bacon (reserve a little for garnish), peas, pickles, and cheese. Add the dressing and gently fold until everything is evenly coated. Serve topped with the reserved bacon.
Common Questions:
Stir in extra dressing or a little mayo to revive the salad. You can make a small batch of fresh dressing and mix it in before serving. A drizzle of olive oil also helps rehydrate the noodles.
It’s best to cool the pasta so the heat doesn’t soften the vegetables or melt the cheese.
Stored in a sealed container, pasta salad will keep for 4–5 days in the refrigerator.
Yes. Mix most of the dressing in advance and reserve some to refresh the salad before serving. Hold back the bacon and add it just before serving for maximum crunch.
Canned peas are softer and can break down in the salad. Frozen peas that are thawed are recommended for texture and flavor.
Other Pasta Salad Recipes You Might Enjoy:
- Spring Rice Salad with Lemon Dressing
- Coleslaw Pasta Salad
- Green Goddess Chicken Pasta Salad
- Pasta Salad with Homemade Italian Dressing
- Bruschetta Pasta Salad with Sweet Balsamic Dressing
Bacon and Pea Pasta Salad
Ingredients
Salad Ingredients:
- 4 cups medium shell pasta
- 6 slices bacon, cooked crisp and crumbled
- 2 cups frozen, thawed sweet green peas
- ½ cup chopped dill pickles
- 1 cup shredded cheddar cheese
Dressing Ingredients:
- ⅔ cup mayo
- ⅓ cup sour cream
- 2 tablespoons white vinegar
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt and ½ teaspoon black pepper
Instructions
- Cook pasta to al dente according to package instructions. Drain and rinse with cold water, then let drain in a colander.
- Cook bacon until crisp, then crumble. Chop pickles and shred the cheese.
- Whisk together the dressing ingredients in a small bowl until smooth. Adjust seasonings to taste.
- In a large bowl, combine the pasta, most of the bacon (reserve a little for topping), peas, pickles, and cheese. Add the dressing and gently fold to combine. Serve with extra bacon on top.
Notes
Peas – To thaw quickly, rinse frozen peas in a fine mesh strainer with lukewarm water and let drain.
Cooking pasta – Cook to al dente, then rinse immediately with cold water to stop the cooking process and remove excess starch.
Making ahead – If preparing in advance, reserve the bacon and add it just before serving. Mix in half the dressing ahead of time and add the remainder before serving to refresh the salad.
Nutritional information is an estimate and provided as a courtesy.
Nutritional Per Serving: Calories 459 | Total Fat 24.9g | Saturated Fat 8.6g | Cholesterol 50mg | Sodium 409mg | Total Carb 39.9g | Protein 18.6g
Nutrition
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