Beverly Weidner's Lighter Creamy Pasta Salad, as seen on Food Network Kitchen.
Recipe courtesy of Bev Weidner

Creamy Pasta Salad with Bacon and Peas

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  • Level: Easy
  • Total: 1 hr 20 min (includes chilling time)
  • Active: 15 min
  • Yield: 4 servings
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.



  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.