Creamy Pasta Salad with Bacon and Peas

There's nothing like a cold pasta shell that's coated in a luscious, silky blanket of bliss. But instead of full-on mayo, I swapped in half Greek yogurt for some subtle tang. It is so good. Perfect for a neighborhood potluck. Divine for quick lunches throughout the week.
Save Recipe
  • Level: Easy
  • Total: 1 hr 20 min (includes chilling time)
  • Active: 15 min
  • Yield: 4 servings
Share This Recipe


2 cups medium pasta shells

6 strips bacon, halved

1 carrot, finely chopped

1 cup frozen peas, thawed

1/2 red onion, finely diced (about 1/2 cup)

1/4 cup mayonnaise

1/4 cup Greek yogurt

1 lemon, zested and juiced

Coarse salt

1/4 cup chopped flat-leaf parsley, for garnish, optional


  1. Boil the pasta until al dente, then drain and rinse under cold water until cool.
  2. Meanwhile, cook the bacon in a nonstick skillet over medium heat until crispy, 5 to 7 minutes. Remove to a paper towel-lined plate. Then crumble or chop into small pieces.
  3. Combine the pasta with the bacon, carrots, peas, onions, mayonnaise, yogurt, lemon zest and juice in a large bowl and toss until coated and fully mixed together. Season generously with a pinch of salt and give another toss.
  4. Garnish with the parsley leaves if using. Cover and chill the pasta salad for about an hour. 
Asparagus Pasta Salad with Italian Dressing
25m Easy 98%
American Macaroni Salad
18m Easy 98%