Ingredients
Scale
For the Salad:
- 12 oz small pasta noodles
- 2 cups frozen peas (thawed)
- 12 oz thick-cut bacon (cooked and chopped)
- ½ cup freshly grated parmesan cheese
For the Creamy Dressing:
- ¾ cup mayonnaise
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar (adjust to taste)
- 1 tsp salt (adjust to taste)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
Instructions
1️⃣ Cook the Pasta: Boil pasta in a large pot of salted water until al dente. Drain and rinse with cold water to cool.
2️⃣ Prep Ingredients: Thaw peas, cook and crumble bacon, and grate parmesan. Set aside.
3️⃣ Make the Dressing: In a small bowl, whisk together mayonnaise, olive oil, vinegar, sugar, salt, garlic powder, onion powder, and black pepper until smooth.
4️⃣ Combine Everything: In a large mixing bowl, add the cooled pasta, peas, bacon, and parmesan. Pour the dressing over the top and toss until evenly coated.
5️⃣ Chill & Serve: Cover and refrigerate for 1–2 hours to let the flavors meld, or serve immediately if you’re short on time.
Notes
- Use thick-cut bacon for extra crispiness and flavor.
- Want extra veggies? Add diced red bell peppers or cherry tomatoes.
- This salad can be made ahead of time—just give it a quick stir before serving!