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.
Ingredients
1poundbaby peasthawed
1poundbaconfried or baked 'til crisp, drained on paper towels, and crumbled
1/2of a red onionpeeled and finely chopped
3hard boiled eggsroughly chopped
3/4cupcoarsely shredded sharp cheddar cheese
3/4cupmayonnaise
3tablespoonsdill pickle brine or vinegar
1poundmedium shell pastacooked firm according to package instructions, then drained and rinsed thoroughly with cold water
Instructions
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.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.