bacon pea pasta salad in white bowl with hard boiled eggs, bacon bits, rustic wood table

Easy Bacon Pea Pasta Salad

The sweet pop of tender baby peas, creamy mayonnaise dressing, crunchy mild red onion, chopped hard-boiled eggs, and crisp bacon join forces with shell pasta in your new favourite spring and summer dish: Easy Bacon Pea Pasta Salad.

Course Main Course, Side Dish
Cuisine American
Servings 12
Author Rebecca Lindamood


  • 1 pound baby peas thawed
  • 1 pound bacon fried or baked 'til crisp, drained on paper towels, and crumbled
  • 1/2 of a red onion peeled and finely chopped
  • 3 hard boiled eggs roughly chopped
  • 3/4 cup coarsely shredded sharp cheddar cheese
  • 3/4 cup mayonnaise
  • 3 tablespoons dill pickle brine or vinegar
  • 1 pound medium shell pasta cooked firm according to package instructions, then drained and rinsed thoroughly with cold water


  1. In a large mixing bowl, gently stir together the peas, bacon, red onion, hard-boiled eggs, cheese, mayonnaise, and pickle brine or vinegar until evenly combined. Gently toss in the cooked pasta until everything is evenly distributed.

    Serve immediately, or (preferably) put in a tupperware, Gladware, or other tightly covered container in the refrigerator to give the flavours a chance to meld for an hour but up to three days prior to serving. Give it a gentle stir from top to bottom before serving.

    If the pasta soaks up the dressing and it seems a bit dry, stir in a little extra mayonnaise or add ranch dressing, 1 tablespoon at a time until the dressing reaches desired consistency.