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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


  • 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.