Bacon and Pea Pasta Salad made with tender pasta shells, crisp bacon, sweet peas, dill pickles, and a creamy dressing. A classic summer side for cookouts, potlucks, or a simple weeknight meal.
You can never have too many pasta salad recipes, and this Bacon and Pea Pasta Salad has quickly become a family favorite. The combination of tender pasta and peas, crunchy pickles, shredded cheddar, and salty crisp bacon creates a satisfying mix of textures and flavors.
Pasta Salad Is Perfect For Summer
Summer calls for easy, flavorful dishes. Alongside grilling and no-bake desserts, pasta salad ranks at the top for convenience and crowd-pleasing appeal. It’s quick to assemble, adaptable, and looks bright and inviting in a large bowl.
Simple Ingredients:
-
Pasta – Medium shell pasta works well because the shells hold the creamy dressing. -
Bacon – Crispy bacon adds crunch and a smoky, salty bite. -
Frozen peas – Thawed peas add sweetness, texture, and a pop of green color. -
Dill pickles – Provide a crunchy tang that complements the creaminess. -
Shredded cheddar – Adds a sharp, cheesy note throughout the salad. -
Dressing ingredients – Mayo, sour cream, white vinegar, dried parsley, dried chives, garlic powder, onion powder, salt, and pepper.
Recipe Tip:
To thaw peas quickly, place them in a fine mesh strainer and rinse with lukewarm water until thawed. Let them drain while you prepare the other ingredients.
Variations:
- Pasta shape: Swap shells for macaroni, penne, bowtie, or spirals—any small pasta that holds dressing.
- Veggies: Add or substitute broccoli florets, shredded carrots, diced bell peppers, or cucumbers for extra color and crunch.
- Cheese: Use sharp cheddar, Colby Jack, or pepper jack for more bite or heat.
- Dressing swaps: Replace the mayo and sour cream with full-fat Greek yogurt for extra tang. Use white wine, red wine, or white balsamic vinegar instead of plain white vinegar.
Recipe Tip:
- Cook pasta al dente according to package directions. Rinse immediately with cold water to stop cooking and remove excess starch for the best texture.
How To Make Bacon and Pea Pasta Salad:
Step One. Cook pasta until al dente, then drain and rinse well. Let drain in a colander while you prep the other ingredients.
Step Two. Cook bacon until crisp, then crumble. Thaw peas, chop pickles, and shred the cheese.
Step Three. In a small bowl, whisk together the mayo, sour cream, white vinegar, dried parsley, dried chives, garlic powder, onion powder, salt, and pepper until smooth. Adjust seasonings to taste.
Step Four. In a large bowl combine the cooled pasta, most of the bacon (reserve a little for topping), peas, pickles, and shredded cheese. Pour in the dressing and gently fold until everything is evenly coated. Serve with the reserved bacon on top.
Common Questions:
Stir in extra dressing or mayonnaise, or prepare a small batch of fresh dressing and toss it through just before serving. A drizzle of olive oil can also help rehydrate the pasta.
Yes. Cooling the pasta prevents the heat from wilting vegetables and keeps textures crisp.
Stored in a sealed container, pasta salad keeps 4–5 days in the refrigerator.
Yes. If preparing ahead, reserve the bacon and mix in half the dressing. Add the remaining dressing and bacon just before serving for the best texture.
Canned peas are softer and may break down; frozen thawed peas are recommended for texture and color.
Other Pasta Salad Recipes You Might Enjoy:
- Spring Rice Salad with Lemon Dressing
- Coleslaw Pasta Salad
- Green Goddess Chicken Pasta Salad
- Pasta Salad with Homemade Italian Dressing
- Bruschetta Pasta Salad with Sweet Balsamic Dressing
Bacon and Pea Pasta Salad
Ingredients
Salad Ingredients:
- 4 cups medium shell pasta
- 6 slices bacon, cooked crisp and crumbled
- 2 cups frozen, thawed sweet green peas
- ½ cup chopped dill pickles
- 1 cup shredded cheddar cheese
Dressing Ingredients:
- ⅔ cup mayo
- ⅓ cup sour cream
- 2 tablespoons white vinegar
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt and ½ teaspoon black pepper
Instructions
- Cook pasta to al dente according to package instructions. Drain and rinse with cold water, then allow to drain in a colander.
- Cook bacon until crisp, then crumble. Chop pickles and shred the cheese.
- Whisk together all dressing ingredients in a small bowl until smooth. Adjust seasoning to taste.
- In a large bowl, combine the cooled pasta, most of the bacon (reserve a few tablespoons for topping), peas, pickles, and cheese. Add the dressing and gently fold to combine. Top with reserved bacon and serve.
Notes
Peas: Thaw quickly in a fine mesh strainer under lukewarm running water and let drain.
Cooking pasta: Cook to al dente, then rinse with cold water to stop the cooking and remove excess starch.
Common Questions:
How do I rehydrate the salad? Stir in extra dressing or a drizzle of olive oil; or make a small batch of fresh dressing to toss through before serving.
How long will it keep? 4–5 days refrigerated in a sealed container.
Make ahead: Reserve the bacon and mix in half the dressing. Add the remaining dressing and bacon right before serving for best texture.
Nutritional information is an estimate and provided as a courtesy.
Nutritional Per Serving — Calories 459 | Total Fat 24.9g | Saturated Fat 8.6g | Cholesterol 50mg | Sodium 409mg | Total Carb 39.9g | Protein 18.6g
Nutrition
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