Creamy Pasta Salad

A cold, satisfying pasta salad with crisp bacon, sweet peas, and a smooth, tangy dressing

Overview

Creamy pasta salad is a classic side dish that shows up everywhere from backyard barbecues to holiday buffets. This version features a homemade mayonnaise-based dressing, salty bacon, sweet green peas, and a bit of parmesan for richness. It’s easy to prepare, holds up well in the fridge, and can be made ahead of time — making it a dependable go-to for both everyday meals and entertaining.

Ingredients

For the Salad:

• 12 oz small pasta noodles (like shells or elbow)
• 2 cups frozen peas, thawed
• 12 oz thick-cut bacon, cooked and chopped
• 1/2 cup freshly grated parmesan cheese

For the Dressing:

• 3/4 cup mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon granulated sugar (adjust to taste)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

Instructions

1. Cook the Pasta
Boil pasta in a large pot of salted water according to package directions, just until al dente. Drain and rinse under cold water to stop the cooking.

2. Prepare Ingredients
While the pasta cooks, thaw the peas if needed, cook the bacon until crisp, and grate the parmesan cheese.

3. Make the Dressing
In a small bowl, whisk together the mayonnaise, olive oil, vinegar, sugar, salt, garlic powder, onion powder, and pepper until smooth.

4. Combine the Salad
In a large mixing bowl, add the cooled pasta, peas, chopped bacon, and parmesan. Pour the dressing over the top and stir until everything is evenly coated.

5. Chill and Serve
Cover the bowl and refrigerate for 1 to 2 hours for the flavors to meld. Serve cold.

Tips for Best Results

• Don’t overcook the pasta. Slightly firm pasta holds its shape and texture better in creamy dressings.
• Cool pasta completely. Warm noodles can absorb too much dressing and throw off the texture.
• Use thick-cut bacon. It adds a heartier bite and holds up better when mixed in.
• Adjust seasoning after chilling. Pasta salad flavors settle in the fridge — taste before serving and adjust salt or vinegar if needed.

Variations

• Swap the protein: Use diced ham, turkey, or cooked chicken instead of bacon.
• Add crunch: Chopped celery, red onion, or sliced radishes add texture.
• Make it lighter: Replace half the mayonnaise with Greek yogurt or use a light mayo alternative.
• Herb it up: Stir in chopped parsley or dill just before serving for added freshness.

Storage

Keep creamy pasta salad covered in the refrigerator for up to 4 days. Stir well before serving leftovers. If it seems dry after sitting, add a small splash of olive oil or a spoonful of mayonnaise to refresh it.

Not suitable for freezing due to the mayo-based dressing.

Amelia Taylor

Creamy Pasta Salad

This creamy pasta salad is loaded with peas, crispy bacon, and noodles, all covered in a smooth and creamy dressing. It’s a perfect side dish for any dinner, potluck, or barbecue.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12

Course: pasta salad, Side Dish

Cuisine: American

Calories: 379

Ingredients Equipment Method Notes

Ingredients

  

• 12 oz small pasta noodles
• 2 cup frozen peas thawed
• 12 oz thick cut bacon cooked and chopped
• 1/2 cup freshly grated parmesan cheese
• For the Creamy Dressing:
• 3/4 cup mayonnaise
• 2 TBS olive oil
• 1 TBS apple cider vinegar
• 1 tsp granulated sugar to taste
• 1 tsp salt to taste
• 1/2 tsp garlic powder to taste
• 1/2 tsp onion powder to taste
• 1/4 tsp black pepper to taste

Equipment

• Hand Whisk
• Large mixing bowl

Method

 

1. Cook the pasta noodles in a large pot of water according to their package directions, until cooked al dente. Drain the water out, and rinse the noodles in cold water.
2. While the pasta is cooking, make sure the peas are thawed, bacon is cooked and crumbled, and parmesan is grated. Set aside.
3. In a small bowl, add the mayonnaise, olive oil, vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Whisk them together till combined.
4. Add the pasta, peas, bacon, and parmesan to a large bowl. Pour the dressing over the top. Stir it all together till everything is coated evenly in the dressing.
5. Cover the pasta bowl with a lid or plastic wrap and place it in the fridge to chill for 1 to 2 hours, or serve immediately.

Notes

Nutrition
Calories: 379kcal | Carbohydrates: 26g | Protein: 10g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 537mg | Potassium: 190mg | Fiber: 2g | Sugar: 3g | Vitamin A: 241IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 1mg

Frequently Asked Questions

What is creamy pasta salad made of?
This version combines cooked pasta, bacon, peas, parmesan cheese, and a mayo-based dressing seasoned with vinegar, oil, and spices.

Can you make creamy pasta salad ahead of time?
Yes. In fact, it tastes better after chilling for a couple of hours. It’s a great make-ahead side for picnics, parties, or meal prep.

What type of pasta is best for creamy pasta salad?
Small shapes like shells, elbows, or rotini work well because they hold the dressing and mix-ins without falling apart.

How do you keep creamy pasta salad from drying out?
Store it tightly covered in the fridge. Stir before serving and add a small amount of dressing if it looks dry.

Final Thoughts

This creamy pasta salad checks all the boxes: easy, crowd-pleasing, and endlessly adaptable. Whether you’re bringing it to a potluck or storing it for weekday lunches, it’s a recipe that’s simple to make and always gets eaten.