Save Pin
I throw together this Lush Pea and Bacon Pasta Bowl whenever I want a fuss-free summer dinner or a hit at backyard parties. It's got the sweet pop of peas, crispy bacon, punchy cheddar, and a bright, creamy sauce that hugs every bit of tender pasta. Super hearty, eye-catching, and the first empty dish at any big gathering.
I always make extra when picnic season rolls around, because folks end up fighting for leftovers to take home. People hanging out around a big bowl of this salad just makes my heart happy.
Delicious Ingredients
- Salt and pepper: finish it off with flaky sea salt and freshly cracked pepper for a real pop
- Sugar: a pinch pulls all the flavors together so it isn't too tart
- Apple cider vinegar: use raw, cloudy vinegar for a little zing
- Dijon mustard: creamy and sharp, gives the dressing its signature kick
- Sour cream: pick a thick kind to make the sauce extra velvety
- Mayonnaise: don't be shy—full-fat mayo makes it rich and smooth
- Fresh parsley: brings a fresh pop, grab just-bright leaves with no wilting
- Sharp cheddar cheese: cubes of tangy, bold cheddar do wonders—go with a brick and chop it yourself
- Red onion: choose firm, deep-purple onions for crisp bites and a splash of color
- Bacon: thick and well-marbled bacon fries up smoky and perfect
- Frozen peas: stick to firm, bright green peas for best crunch, or swap in fresh if you find ‘em
- Pasta: shells or rotini catch the creamy sauce so every bite is just right—choose good-quality dried noodles
Simple Steps
- Chill and Enjoy:
- Cover and let your bowl chill in the fridge for an hour or more. This helps all those good flavors blend. When you’re ready to eat, give everything a toss. Add a spoonful of dressing if it seems dry.
- Mix in the Extras:
- With a flat spatula, gently fold in cheddar, parsley, red onion, crispy bacon, and peas. Don’t stir too hard—keep all those chunky bits whole and colorful.
- Blend Pasta Into Dressing:
- Drop the cold, drained pasta into your huge bowl of creamy sauce. Stir easy and make sure the noodles soak up the flavor.
- Whisk the Dressing:
- In your biggest bowl, blend up all the sauce ingredients: mayo, sour cream, Dijon, vinegar, sugar, salt, and pepper. Stir till it’s silky smooth and taste in case you want more seasoning.
- Boil Your Pasta:
- Start with a huge pot of salted water at full boil. Drop in your pasta and cook till it’s cooked but still has a little bite—usually 8-10 minutes. Drain and cool it down fast under cold water so it stops cooking. Leave it aside.
Save Pin
The bacon bits always disappear first. My little one loves crumbling it over the bowl, making sure every scoop has a salty, crunchy bite
Storing Leftovers
This pasta salad only gets tastier after a night in the fridge. Pop leftovers in a container and keep cold for up to four days. If it feels a little dry later, just stir in more mayo or sour cream to wake it up. Always serve straight out of the fridge at outdoor parties to keep it safe and cool.
Swaps and Variations
No cheddar? Go for smoky gouda or some crumbled feta to mix it up. Lose the bacon to make it vegetarian—try crispy smoked nuts or plant-based bacon instead. Chopped carrots or bell peppers bring extra color and crunch if you want to switch it up.
Save Pin
How to Serve It
Serve alongside burgers at a cookout or with a big green salad for a chill summer meal. It holds up next to anything from fried chicken to grilled steaks. At parties, scoop it into little cups for quick, easy snacking on the go.
Background and Traditions
These creamy noodle salads have been a big part of American summer hangs for ages. Folks bring them to family cookouts because they're crowd-pleasers and easy to make ahead. Every time I eat this, I think of packed picnic tables and good times—a dish that brings everyone closer.
Common Questions
- → Which kind of pasta should I use?
Try shells, elbow noodles, or rotini so the creamy sauce sticks and bacon and peas tuck right in.
- → Is it okay to prep it early?
You sure can. Letting it chill in the fridge an hour or more kicks up the flavor. It’ll stay tasty for about 3 or 4 days when kept cold.
- → What if the mix gets thick or a bit dry?
Add a blob of mayo or drop in more sour cream and stir it up again. That’ll loosen it right back up.
- → What’s a good swap if I don’t want bacon?
Try crispy tempeh bacon for veggie lovers, smoked almonds for crunch, or even some cube ham if you’re feeling extra.
- → Is this one good for meal prepping?
Oh yeah! Divide it into lidded bowls and you’ll have bright and creamy lunches sitting ready for a few days.
- → Can I throw in more veggies?
For sure! Toss in peppers, carrot shreds, or celery for more crunch, color, and a little extra goodness.