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Yields:
6 - 8 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
635
The best part about this pasta salad isn’t the crispy bacon (or the creamy dressing), but how strikingly simple it is. Cooking your bacon in the oven frees up your hands to mix the dressing together while the pasta and peas boil in the same pot. While you could use any kind of noodle for this pasta salad, we love that the peas get caught in our shells, and that the creamy dressing clings to them as well. There are endless variations on pasta salads, but this one is sure to please even the pickiest of potluck attenders.
One of our favorite things about this BBQ side? It can easily be made ahead of time. Make it ahead in the morning (or the night before), then refrigerate until ready to serve.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
Kosher salt
- 1 lb.
medium shells
- 1 1/2 cups
frozen peas
- 1/2 cup
mayonnaise
- 2 Tbsp.
Dijon mustard
- 1 Tbsp.
red wine vinegar
Pinch of cayenne pepper
Freshly ground black pepper
- 6
strips bacon, cooked, crumbled
- 1 cup
shredded cheddar
- 2 Tbsp.
sliced chives
Directions
- Step 1In a large pot of boiling salted water, cook pasta, stirring occasionally and adding peas during the last minute of cooking, until al dente according to package directions. Drain pasta and peas and let cool.
- Step 2Meanwhile, in a medium bowl, combine mayonnaise, mustard, vinegar, and cayenne; season with salt and black pepper.
- Step 3Transfer pasta and peas to a large bowl. Pour dressing over and add bacon, cheese, and chives. Toss to combine; season with salt and black pepper, if needed. Serve immediately or refrigerate until ready to serve.
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