This hearty and flavorful Pea Pasta Salad is a perfect side dish for summer cookouts, potlucks and picnics. It’s incredibly simple to prepare, can be made ahead and feeds a crowd!
This refreshing pasta salad is a long-time favorite and everyone always raves about it. It’s full of peas, carrots, bacon and red onion in a simple creamy dressing that’s sweet and tangy.
You just can’t go wrong with this salad… I love it with barbecue pork ribs, roasted chicken leg quarters and grilled chicken to name a few!
Ingredients Notes
- Pasta – I like to use bow tie (farfalle) pasta in this salad, but any short pasta will work. You’ll need 12 ounces (some boxes are 16 ounces, so be sure to grab the 12 ounce box).
- Peas – 2 cups of frozen peas that have been thawed.
- Carrots – This recipe calls for julienned carrots – you can save time by buying a package of “matchstick” carrots in the produce section.
- Bacon – You’ll need 1/2 cup of fully cooked crumbled or chopped bacon (approximately 8 slices cooked). If you’re in a hurry you can use packaged bacon recipe pieces (not the imitation bacon bits!).
- Mayonnaise – I use full-fat, but feel free to use low fat or fat free mayo if desired.
How to Make Pea Pasta Salad
Preparing this salad couldn’t be easier!
- Whisk dressing ingredients together in a small bowl. Cover and refrigerate.
- Toss cooked pasta (that has been drained and rinsed with cold water), peas, carrots, onion and bacon in a large bowl until evenly combined.
- Drizzle with dressing and gently stir to coat as evenly as possible.
Enjoy!
More Delicious Spring and Summer Salads
Pea Pasta Salad
Ingredients
For the dressing:
- ¾ cup mayonnaise
- 2 ½ tablespoons white vinegar
- 2 tablespoons granulated sugar
- 1 ½ tablespoons lemon juice
- ½ teaspoon kosher salt more or less, to taste
- ¼ teaspoon black pepper more or less, to taste
For the salad:
- 1 (12 ounce) package bow tie pasta farfalle pasta
- 2 cups frozen peas thawed
- ½ cup fully cooked chopped or crumbled bacon about 8 slices of bacon, cooked and crumbled
- ½ cup chopped red onion
- 1 cup julienned carrots or packaged "matchstick" carrots
Instructions
- Whisk dressing ingredients together in a small bowl until smooth and combined. Cover and refrigerate.
- Cook pasta according to package directions. Drain in a colander and rinse well with cold water.
- Transfer cooked pasta to a large bowl. Add peas, bacon, red onion and carrots. Toss to evenly combine.
- Drizzle with dressing and gently stir to coat as evenly as possible.
Notes
- This recipe yields approximately 10 cups.
- Store covered in the fridge for up to 3 days.
- If pasta soaks up some of the dressing while being refrigerated, moisten it up by adding a little mayo (about 1 to 2 tablespoons) and stir to coat before serving.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published June 2014. Updated with new photos, new text, recipe slightly revised and republished May 2021.
SJay says
Can you use canned peas? I also thought of adding corn…
Amy says
Yes, I have used canned peas (drained) in this recipe and it’s still delicious, although I prefer frozen peas that have been thawed. I’ve never added corn but wouldn’t hesitate to try it. Let me know how it turns out if you try it!
Pam says
Hi, Amy… I have an odd question. I have
the exact bowl this salad is pictured in. I
bought it at a yard sale and I’d love to get
a few different sizes. Just wondering if they’re
part of a set or if you could point me in
the right direction. Thanks. 🙂
Amy @ The Blond Cook says
Hi Pam! So sorry for my delay in responding. My friend Melissa found that bowl at TJ Maxx. I love it! I have seen them also at Tuesday Morning, but not in a set.
Jessica @ Sweet Menu says
Yum! This looks delicious and fresh! Perfect for a picnic.
Amy @ The Blond Cook says
Thank you so much, Jessica!
Valerie | From Valerie's Kitchen says
I love your salads, Amy. This one is no exception. So perfect for summer BBQ’s and the like. Pinned 🙂
Amy @ The Blond Cook says
Thank you so much, Valerie! I’m looking forward to trying your Whiskey Balsamic Steak very soon!
Christin@SpicySouthernKitchen says
What a great pasta salad! I always love the way peas taste in pasta dishes!