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

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

Directions

  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. 
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