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–+ servings
Overhead view of pea pasta salad in a white bowl by three forks and a napkin.
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Pea Pasta Salad

A simple and satisfying side dish that's perfect for summer cookouts, potlucks and picnics!
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 10

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.