Easy Southern English Pea Pasta Salad
Our readers love a good pasta salad and how could they not with all those yummy carbs! We took our favorite pea salad and turned it into an Easy Southern English Pea Pasta Salad.
Servings: 12
Ingredients
- 6 Slices Bacon
- 8 ounces Pasta dried, orchiette
- 1 3/4 Cups Mayonnaise
- 2 teaspoons Apple Cider Vinegar
- 1 Pinch Salt
- 16 ounces Peas frozen
- 1/3 Cup Onion red, chopped
- 1 Cup Colby Jack Cheese chopped
- Salt and Pepper to taste
Instructions
- In a skillet over medium heat, add the bacon and cook until crisp, turning once to cook on both sides.6 Slices Bacon
- Remove to a paper towel lined plate.
- Once cool, chop the bacon into small pieces.
- Heat a large pot of water over high heat, and bring to a boil
- Heavily salt the water until it tastes like salt water.
- Add the pasta and cook until just past al dente.8 ounces Pasta
- Rinse with cool water and set aside. The pasta should be just barely warm.
- In a large bowl, whisk together the mayonnaise, vinegar and a pinch of salt.1 3/4 Cups Mayonnaise, 2 teaspoons Apple Cider Vinegar, 1 Pinch Salt
- Use 2/3 of the dressing on the pasta, set aside the rest.
- Add the partially defrosted peas, red onion, eggs (if desired), cheese and stir to combine.16 ounces Peas, 1/3 Cup Onion, 1 Cup Colby Jack Cheese
- Right before serving add the remaining of the dressing.
- Add the bacon and season with salt and pepper if needed.Salt and Pepper
- Serve immediately.
Video
Notes
This salad can be kept in the refrigerator for 3 days.
Nutrition
Serving: 1cup | Calories: 414kcal | Carbohydrates: 21g | Protein: 9g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 350mg | Potassium: 183mg | Fiber: 3g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 15mg | Calcium: 92mg | Iron: 1mg