Creamy Peas and Bacon Pasta Salad

Name: Creamy Peas and Bacon Pasta Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz medium shell pasta; 12 oz bacon; 1 (12 oz) bag frozen petite peas; 3/4 cup mayonnaise; 1 (1 oz) packet ranch dressing mix; 1/2 lemon, juiced; 1 cup shredded Parmesan cheese; 3 green onions, chopped; 1 tsp parsley flakes; 1/2 tsp onion powder; Salt, to taste; Black pepper, to taste

This creamy peas and bacon pasta salad combines shell pasta, crispy bacon, and sweet peas in a tangy ranch-mayo dressing. It's a no-cook-ahead side dish that's ready in minutes and tastes better when chilled.

🌍American 🏷️Pasta salad 🏷️Bacon 🏷️Peas 🏷️Creamy Ranch

🏷️

-0:00

jenmoralesfam04onTikTok

Total

35 min

Servings

6

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by jenmoralesfam04

-0:00

jenmoralesfam04onTikTok

Ingredients

8 oz medium shell pasta
12 oz bacon
1 (12 oz) bag frozen petite peas
3/4 cup mayonnaise
1 (1 oz) packet ranch dressing mix
1/2 lemon, juiced
1 cup shredded Parmesan cheese
3 green onions, chopped
1 tsp parsley flakes
1/2 tsp onion powder
Salt, to taste
Black pepper, to taste

12 Ingredients

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Instructions

1
Bring a large pot of water to a boil and season generously with salt.
2
Add the pasta shells and cook for 10 minutes, or according to package directions.
3
While the pasta cooks, chop the bacon into small, bite-sized pieces.
4
In a separate pan, fry the chopped bacon over medium heat until crispy. Remove from the pan and drain on a paper towel-lined plate.
5
Just before draining the pasta, use the hot pasta water to quickly defrost the frozen peas. Dip them in the water for a few moments, then remove with a slotted spoon.
6
Drain the pasta and transfer it to a large mixing bowl. Add the defrosted peas and allow to cool.
7
While the pasta cools, prepare the dressing. In a separate bowl or measuring cup, combine the mayonnaise, ranch dressing packet, parsley flakes, onion powder, salt, and black pepper.
8
Squeeze the juice of half a lemon into the dressing and mix everything together until smooth and well combined.
9
To the bowl with the cooled pasta and peas, add the crispy bacon, shredded Parmesan cheese, and chopped green onions.
10
Pour the prepared dressing over the salad ingredients.
11
Gently mix everything together until all the ingredients are evenly coated in the creamy dressing.
12
For best flavor, cover the bowl and refrigerate for at least a few hours before serving.

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Tips & Notes

Pro tips

Cook bacon until very crispy and crumble it just before mixing to prevent it from softening in the dressing.
Mix the dressing ingredients (mayo, ranch packet, lemon juice) while the pasta is still warm so flavors blend and absorb evenly.
Use frozen petite peas—they thaw perfectly when stirred into the warm pasta without needing to cook them separately.
Taste and adjust seasoning before serving; the ranch packet can vary in saltiness, so you may need extra lemon juice or black pepper.

Substitutions

Mayonnaise → sour cream or Greek yogurt (use 1/2 cup mayo + 1/4 cup sour cream for tang without heaviness)
Ranch dressing mix → 2 tablespoons fresh dill + 1 tablespoon garlic powder + 1 tablespoon onion powder (skip packet entirely)
Parmesan cheese → sharp cheddar or feta (changes flavor profile but works well)
Green onions → fresh chives or diced red onion (for milder or sharper onion flavor)

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days; stir in extra mayo before serving if the salad dries out.

Common Questions

Can I make this pasta salad ahead of time?

Yes. Prepare up to 2 hours before serving and refrigerate. The pasta will absorb more dressing as it sits, so add extra mayo if needed before serving.