Description

Delight in this Creamy Pasta Salad, a vibrant and satisfying dish that brings together tender pasta, sweet green peas, and crispy plant-based bacon for a truly memorable taste experience. Each bite is enveloped in a rich, velvety dressing made with high-quality mayonnaise and a hint of tang from apple cider vinegar, making it an ideal companion for summer gatherings or cozy family dinners. This salad not only offers a symphony of flavors but also embodies the joy of shared meals and cherished memories. Perfectly chilled and bursting with color, it’s sure to be a hit at your next potluck or barbecue!

Ingredients

Scale

12 oz small pasta noodles (like shells or rotini)
2 cups frozen peas (thawed)
12 oz plant-based bacon (cooked and chopped) or roasted chickpeas
1/2 cup freshly grated parmesan cheese
3/4 cup mayonnaise
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar (to taste)
1 teaspoon salt (to taste)
1/2 teaspoon garlic powder (to taste)
1/2 teaspoon onion powder (to taste)
1/4 teaspoon black pepper (to taste)

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Instructions

1. Cook the small pasta noodles in a large pot of boiling salted water until al dente, according to package directions. Drain and rinse under cold water to halt cooking.
2. In a smaller mixing bowl, whisk together mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper until smooth.
3. In a large mixing bowl, combine the cooled pasta noodles with thawed peas, crispy plant-based bacon or chickpeas, and freshly grated parmesan cheese.
4. Gently fold the dressing into the pasta mixture until everything is well coated.
5. Cover and refrigerate for 1 to 2 hours before serving to allow flavors to meld.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup (about 200g)
Calories: 350
Sugar: 3g
Sodium: 450mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 10g
Cholesterol: 15mg