Creamy Pasta Salad with Bacon and Peas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 268
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 18
- Sodium
- 250
- Total: 1 hr 20 min (includes chilling time)
- Active: 15 min
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
- 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.