Creamy Pasta Salad

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A creamy and savory pasta salad with crispy bacon, peas, and a smooth, tangy dressing, perfect for any gathering or as a comforting side dish.

12 oz small pasta noodles

2 cups frozen peas (thawed)

12 oz thick cut bacon (cooked and chopped)

1/2 cup freshly grated parmesan cheese

3/4 cup mayonnaise (for dressing)

2 tbsp olive oil (for dressing)

1 tbsp apple cider vinegar (for dressing)

1 tsp granulated sugar (for dressing, to taste)

1 tsp salt (for dressing, to taste)

1/2 tsp garlic powder (for dressing, to taste)

1/2 tsp onion powder (for dressing, to taste)

1/4 tsp black pepper (for dressing, to taste)

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Cook the pasta noodles in a large pot of water according to the package directions, until al dente. Drain and rinse with cold water to stop the cooking process.
While the pasta is cooking, ensure the peas are thawed, the bacon is cooked and chopped, and the parmesan cheese is freshly grated.
In a small bowl, whisk together the mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper until smooth and well combined.
In a large bowl, add the cooked pasta, thawed peas, bacon, and parmesan cheese. Pour the dressing over the mixture and toss everything together until evenly coated in the creamy dressing.
Cover the salad and refrigerate for 1 to 2 hours to let the flavors meld together. You can also serve it immediately if you’re short on time.

For a lighter version, substitute Greek yogurt for part of the mayonnaise.
For a vegetarian version, omit the bacon and add extra veggies like cherry tomatoes, cucumbers, or bell peppers.
For a gluten-free version, swap the pasta for gluten-free noodles.
Add Dijon mustard to the dressing for extra flavor.
Store in an airtight container in the fridge for up to 3 days.

Find it online: https://cheftinaskitchen.com/creamy-pasta-salad/