I absolutely dig this creamy pasta salad. The combination of perfectly cooked elbow macaroni with crisp bacon, tender peas and a tangy, rich dressing really speaks to my taste buds. It’s a nostalgic yet fresh treat that elevates any gathering, making it my ideal side dish for spontaneous dinners.

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I’ve been making this creamy pasta salad for a while now and it never disappoints me. It’s a pretty simple recipe that really packs a flavorful punch.

I cook up 12 oz elbow macaroni until it’s just al dente and then toss it with 1 cup of thawed frozen peas to add a sweet burst of color and texture. Adding in 6 slices of cooked and crumbled bacon gives the salad a crunchy twist that you wont get with any other pasta salad.

The dressing is made by mixing 1 cup of mayonnaise, 1/2 cup sour cream, 2 tablespoons lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. This combination makes a smooth and creamy coating for the cold pasta thats both tangy and rich.

I love it as a side dish especially when hosting potlucks or barbecues because its easy to prepare and filling.

Why I Like this Recipe

I really like this recipe for a few reasons. First, I love how the creamy dressing made from mayo, sour cream, and lemon juice brings everything together. It tastes amazing and adds a smooth, tangy flavor to the dish.

Second, the mix of crunchy bacon with tender pasta and peas is just perfect. I enjoy the combination of textures and how each bite has a little bit of everything.

Third, it’s super easy to make and doesn’t take too long. I can whip it up in no time and the chill time in the fridge means I have a break from actively cooking.

Lastly, it’s the kind of dish that gets always gets compliments at dinner or potlucks. I feel pretty proud when people tell me how good it tastes.

Ingredients

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Elbow macaroni: Carbs provide energy, and its the hearty base for the dish.
Frozen peas: Good source of fiber and protein, adding a naturally sweet element.
Bacon: Brings a smoky, salty protein punch but isnt the healthiest option.
Mayonnaise: Creamy and rich; helps bind everything, though its heavy on calories.
Sour cream: Offers tangy creaminess that smooths out the sharper flavors.
Lemon juice: Gives a zesty, tangy kick that brightens up the overall taste.

Ingredient Quantities

12 oz elbow macaroni

1 cup frozen peas, thawed

6 slices bacon, cooked and crumbled

1 cup mayonnaise

1/2 cup sour cream

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

How to Make this

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1. Start by boiling the 12 oz elbow macaroni in a pot of salted water till its al dente then drain it and let it cool a bit

2. While the pasta is cooking, fry the 6 slices of bacon until crisp, then crumble them into bite sized pieces

3. In a large bowl combine the drained pasta, 1 cup thawed frozen peas, and the crumbled bacon

4. In a separate bowl mix together 1 cup mayonnaise, 1/2 cup sour cream, and 2 tablespoons lemon juice

5. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper into the dressing mixture

6. Whisk the dressing really well until its smooth and creamy

7. Pour the dressing over the pasta mixture and stir everything gently until well coated

8. Cover the bowl and pop it in the refrigerator for at least an hour to chill and let the flavors meld together

9. Give the salad one last stir before serving

10. Enjoy your creamy pasta salad, perfect for any dinner, potluck or barbecue!

Equipment Needed

1. Large pot for boiling the pasta
2. Colander for draining the macaroni
3. Frying pan for crisping up the bacon
4. Two mixing bowls – one for the pasta mix and one for the dressing
5. Measuring cups and spoons for the mayo, sour cream, lemon juice, salt, and pepper
6. Whisk to blend the dressing until smooth
7. Stirring utensil (like a spoon) to gently mix everything together
8. Refrigerator to chill the salad before serving

FAQ

Q: Can I substitute elbow macaroni with another type of pasta?

A: Yeah, you can swap it out with any short pasta like penne or fusilli, but it might change up the texture a bit.

Q: How long can I store this pasta salad in the fridge?

A: It should stay good for about 3-4 days if you keep it in an airtight container.

Q: Can I cut back on the bacon?

A: Sure, if you dont like too much bacon flavor you can use less, but just keep in mind that the taste will change a little.

Q: Do I have to use frozen peas, or can I use fresh ones?

A: Fresh peas work fine too, just make sure you cook them first so they blend in well with everything else.

Q: Can I make this pasta salad ahead of time?

A: Yeah, it's perfect for making ahead, just be aware that the flavors might get a bit more intense as it sits.

Creamy Pasta Salad Recipe Substitutions and Variations

For the elbow macaroni, you can try using rotini or penne if you want something a little different
If you don’t have frozen peas, chopped broccoli or even edamame can work as a substitute
If you’re not into bacon, you could use turkey bacon or pancetta to still get that meaty flavor
Instead of mayonnaise, you might use Greek yogurt for a healthier twist or light mayo if you prefer less fat
If sour cream isn’t available, try using cream cheese thinned with a bit of milk, its a close match in texture

Pro Tips

1. Make sure to salt your pasta water like a proper salty sea water so the macaroni gets all the flavor right from the start and doesn’t turn mushy when it’s chilled later
2. If you’re trying to amp up the flavor a bit, mix in a little extra lemon juice or even a sprinkle of dill or parsley just before serving, it really lifts the dish
3. Chill the salad for a good couple of hours if u can. Letting it sit longer in the fridge makes the dressing blend better and all the flavors become more noticeable over time