Creamy Pasta Salad With Bacon And Peas Food

CREAMY PASTA SALAD WITH BACON AND PEAS

Steps:

• Boil the pasta until al dente, then drain and rinse under cold water until cool.
• Meanwhile, cook the bacon in a nonstick skillet over medium heat until crispy, 5 to 7 minutes. Remove to a paper towel-lined plate. Then crumble or chop into small pieces.
• Combine the pasta with the bacon, carrots, peas, onions, mayonnaise, yogurt, lemon zest and juice in a large bowl and toss until coated and fully mixed together. Season generously with a pinch of salt and give another toss.
• Garnish with the parsley leaves if using. Cover and chill the pasta salad for about an hour.

EASY BACON PEA PASTA SALAD

Steps:

• 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.

PEAS AND PASTA SALAD

Steps:

• Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible.
• To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook's Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.

CREAMY SUCCOTASH PASTA SALAD WITH BACON

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
• Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.

MACARONI SALAD WITH BACON, PEAS, AND CREAMY DIJON DRESSING

Steps:

• To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.
• To prepare salad, cook pasta according to package directions.
• Add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain.
• Combine pea/ pasta mixture, bell pepper, and next 4 ingredients in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.

BACON RANCH PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
• In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

PEAS, PASTA & BACON SALAD

Steps:

• Shell the peas.
• One quart of peas in the pod should yield about two cups of peas.
• Cook the pasta in plenty of boiling water until it is al dente.
• Steam or boil the peas until tender.
• When each of these is done, plunge them into cold water to stop them cooking and to cool them.
• Meanwhile, chop the bacon into 1" pieces and fry it until crispy.
• Drain it well and allow it to cool.
• Wash and chop the celery finely.
• Add the bacon and celery to the cold drained pasta and peas.
• Mix the celery seed, pepper, cumin and mint into the mayonnaise and stir it into the salad.
• Refrigerate the salad for 20 minutes to an hour to allow the flavours to blend before serving.
• Serve garnished with a wedge of lemon, to be squeezed over if you like your salad a little tarter.

CREAMY PASTA WITH SMOKED BACON AND PEAS

Steps:

• Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
• While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.
• Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.