Recipe courtesy of Bev Weidner
Recipe courtesy of Bev Weidner
Watch how to make this recipe.
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 268
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 18 mg
- Sodium
- 250 mg
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.
- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 268
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 18 mg
- Sodium
- 250 mg
Ingredients
Directions
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17m
Easy
CLASS
- Boil the pasta until al dente, then drain and rinse under cold water until cool.
- 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.
- 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.
- Garnish with the parsley leaves if using. Cover and chill the pasta salad for about an hour.
