• Amy Lippert, NTP

Creamy Bacon and Pea Pasta Salad

Beautiful summer peas, salty bacon, and creamy pasta make this dish an irresistible summer staple! It pairs will all things BBQ or all on it’s own as a meal.


Creamy Bacon and Pea Pasta Salad


16 oz Elbow macaroni (I use GF)

10 oz Green peas, fresh or frozen

1/2 cup Red onion, finely diced

16 oz No sugar Bacon, diced

3/4 cup No Sugar Mayo

1/4 cup Fresh Lemon juice

1/4 tsp Garlic powder

1/2 tsp Onion powder

1 tsp Dried Parsley

1/2 tsp Dried Dill

1 tsp Black pepper

1 tsp Sea salt


Directions:


Bring a pot of water to a boil for the peas and the pasta. Once boiling, blanch my peas first by setting them in a large mesh strainer and setting it in the pot for about 60 seconds for frozen and about 2-3 minutes for fresh. Immediately remove from boiling water and set into an ice bath to stop the cooking process and then drain after they have cooled, about a minute.


Bring water back to a boil and cook pasta per instructions, I love Field Day Organic Brown Rice Elbows for this dish! Once pasta is al dente, drain (rinse if instructions say to: a lot of GF pasta tastes better if rinsed) and let cool.


Dice and sauté bacon in a frying pan until cooked to your preference, I like mine a little on the crispy side for this, remove from pan and drain on a paper towel lined plate.


In a large bowl combine mayo, lemon juice, and spices. Stir in pasta, peas, and bacon into sauce and serve or keep in fridge until ready to eat!



Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies



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