Creamy Pasta Salad

Ingredients

• 340 g (12 oz)small pasta
• about 290 g (2 cups)frozen peas, thawed
• 340 g (12 oz)thick-cut turkey bacon, cooked and chopped
• about 50 g (½ cup)freshly grated Parmesan cheese
• 180 ml (¾ cup)mayonnaise
• 30 ml (2 tablespoons)olive oil
• 15 ml (1 tablespoon)apple cider vinegar
• 4 g (1 teaspoon), to tastegranulated sugar
• 5 g (1 teaspoon), to tastesalt
• 1.5 g (½ teaspoon), to tastegarlic powder
• 1.5 g (½ teaspoon), to tasteonion powder
• 0.5 g (¼ teaspoon), to tasteblack pepper
• about 8 g (2 tablespoons)fresh parsley, finely chopped

Instructions

1. 1

   Cook the pasta

   Cook the pasta according to the packet instructions until al dente. Drain it and rinse under cold water.

2. 2

   Prepare the mix-ins

   Thaw the peas and chop the turkey bacon into small pieces.

3. 3

   Whisk the dressing

   In a small bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder and black pepper.

4. 4

   Combine the salad

   Put the cooked pasta, thawed peas, chopped turkey bacon and Parmesan in a large bowl. Add the dressing and mix until everything is coated.

5. 5

   Chill or serve

   Refrigerate the salad for at least 1 hour before serving, or serve it straight away.

What is creamy pasta salad?

Pasta salad is a familiar American-style dish served cold or at room temperature, often at gatherings and cookouts. This version pairs pasta with peas and turkey bacon, then brings them together with a creamy, lightly tangy dressing.

The contrast of sweet peas, savoury bacon and Parmesan gives the salad plenty of flavour without a complicated method. Chilling lets the dressing coat the pasta throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 30g carbs, 20g fat.

The pasta provides most of the carbohydrates, while mayonnaise and olive oil account for much of the fat. Turkey bacon, Parmesan and peas contribute protein, with the bacon and cheese also adding salt. Balance a serving with a fresh vegetable side such as a green salad.

Choose pasta that holds its shape

Small pasta: choose a shape with curves or ridges if available, so the dressing and small pieces of bacon cling to it. Cook it just until al dente, as softer pasta can become mushy when mixed.

Cool thoroughly: rinsing the drained pasta under cold water stops it cooking and cools it for the salad. Let excess water drain away before adding the dressing.

Balance the creamy dressing

Mayonnaise and oil: mayonnaise gives the dressing its creamy body, while olive oil loosens it and adds flavour. Whisk them with the vinegar until the mixture looks cohesive.

Seasoning: sugar, salt, garlic powder, onion powder and pepper season the dressing. The recipe lists several of these to taste, so adjust them to your preference as you whisk.

Get the mix-ins ready

Peas: thaw them before mixing so they distribute evenly and do not cool the salad unevenly. Drain away any excess water.

Turkey bacon: cook it before chopping, as specified in the ingredient list. Small pieces make it easier to get bacon in each forkful.

Mix for an even coating

Add the dressing to the pasta, peas, turkey bacon and Parmesan in a large bowl. Fold and stir until the pasta is coated rather than leaving the dressing pooled at the bottom.

The Parmesan contributes savoury flavour throughout the salad. Add the finely chopped parsley listed with the ingredients as part of the mix, or scatter it over the top when serving.

Chilling and serving

Chill the salad for at least 1 hour if you want to serve it cold; the method also allows serving it immediately. If you make it ahead, stir it before serving so the dressing is evenly distributed.

Serve it alongside grilled food, sandwiches or other barbecue dishes. It can also be part of a potluck spread or a simple family meal.

Recipe notes & tips

• Check the pasta a little before the packet time is up so it stays al dente.
• Rinse the pasta with cold water after draining to stop it cooking further.
• Let the thawed peas drain well before adding them.
• Whisk the dressing until the oil and mayonnaise are well combined.
• Mix the salad in a large bowl so the dressing can coat the ingredients evenly.
• Chill for at least 1 hour for a cold serving.

Variations

• Use a different pasta shape: choose another small shape that holds dressing well.
• Add extra herbs: include more finely chopped parsley for a fresher herbal note.
• Adjust the tang: add apple cider vinegar to taste when whisking the dressing.
• Change the seasoning: adjust the garlic powder, onion powder or pepper to suit your preference.

Common mistakes to avoid

• Overcooking the pasta: cook it only until al dente so it keeps its shape after mixing.
• Adding wet peas: drain away excess water after thawing to avoid diluting the dressing.
• Skipping the rinse: cool the drained pasta under cold water so it stops cooking.
• Leaving the dressing in one spot: mix thoroughly until the pasta and other ingredients are coated.
• Forgetting to season to taste: adjust the listed sugar, salt and spices while whisking the dressing.

How to store

Keep the salad covered in the refrigerator and eat it within 3 days. Stir before serving; it is best served chilled or at room temperature rather than reheated.

Frequently asked questions