Cook the pasta noodles in a large pot of water according to their package directions, until cooked al dente. Drain the water out, and rinse the noodles in cold water.
While the pasta is cooking, make sure the peas are thawed, bacon is cooked and crumbled, and parmesan is grated. Set aside.
In a small bowl, add the mayonnaise, olive oil, vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Whisk them together till combined.
Add the pasta, peas, bacon, and parmesan to a large bowl. Pour the dressing over the top. Stir it all together till everything is coated evenly in the dressing.
Cover the pasta bowl with a lid or plastic wrap and place it in the fridge to chill for 1 to 2 hours, or serve immediately.
Tips for making this Creamy Bacon Pasta Salad:
This pasta salad is a great make ahead recipe. Add everything together, except for the bacon and half the dressing, cover with and store in the fridge. When you’re ready to serve the dish, toss in the crumbled bacon pieces, and the remaining dressing and serve.
I like to use medium sized pasta for this salad, I love medium shells, rotini, and farfalle the most.
Don’t overcook your pasta noodles. You want it cooked al dente so it’s not too soggy, especially as it sits in the dressing.
Add in any additional veggies or mix-ins that you think would be delicious, chopped up carrots, bell pepper, corn. Even making it more hearty with some grilled chicken pieces, or cubed ham would be delicious too. Also some cubed cheddar cheese would be yummy
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