This creamy pasta salad recipe is perfect for picnic and large gatherings. Bacon Parmesan Pasta Salad is made with mayo, bacon, lemon, peas, and topped with parmesan cheese along with Italian parsley. Bacon pasta salads usually go fast at events like potlucks too.
When I made this pasta salad at home it was served up with a pork tenderloin and my husband couldn’t get enough of it. Piled high on his plate with a request that I make it again and again. Surprising to say the least because my family doesn’t care for cold pasta.
First, I believe that’s because they don’t like ranch pasta salads. Those pasta salads are a dime a dozen here in the south. However, my son does like ranch which is odd. Second, the reason may have to do with cooked vegetables. They don’t seem fond of cooked vegetables.
Can This Be Vegetarian
Although, my son seems to not mind the peas in this bacon parmesan pasta salad. The peas seem to be hidden just enough and give the right flavor to the pasta dish. Additionally, if you would like to make this vegetarian just remove the bacon. Unfortunately, I have not found a way to make this dairy free or egg free.
Does It Have To Be Refrigerated
The lemon flavor of the parsley compliments the parmesan in this recipe perfectly. When making this recipe washing the noodles over and over again in cold water will make it ready to serve immediately. However, if you have time then placing it in the fridge for a few hours gives great results. Although, more mayo may need to be added if the pasta soaks it up.
Is This Great For Potlucks
This recipe is great for picnics, potlucks, and large gatherings. Maybe a work event is going on and you need to bring a dish. Don’t hesitate to bring this as long as there is a cold place to store it. Otherwise, a ice chest can be used. Place the bowl in a large bag then add it to the ice chest making sure that the bowl is engulfed in ice. Due to the mayo it needs to stay cold!
When making any kind of pasta I gravitate to my Bialetti pasta pot. Not only does it cook any size pasta with ease because it’s an oval pot but it also allows me to strain the pasta too! Less dishes to wash is always on my agenda. How about you?
- 1 lb shell pasta
- 1 1/3 cup mayo
- 3/4 cup parmesan cheese; shredded
- 1/2 cup frozen peas
- 1 lemon; juiced
- 4 slices of bacon; cooked and diced
- 2 teaspoons salt
- 2 teaspoons pepper
- 1/3 cup chopped Italian parsley
- Boil pasta as directed on package. Add frozen peas in the last few minutes of boiling. Strain shells and peas.
- Wash and strain with cold water to cool down the pasta and peas. Pour into a large bowl.
- Juice lemon. Stir in mayo, lemon juice, and lemon zest. Add parmesan, salt, and pepper. Toss well.
- Top with bacon and parsley.
- Toss well.
- Place in fridge until ready to serve.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 32gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 26mgSodium: 994mgCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 9g
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