This post may contain affiliate links. Please read our disclosure policy.
Looking for the best creamy pasta salad recipe for your next BBQ, picnic, or potluck? This easy pasta salad with bacon and peas is the ultimate crowd-pleaser. With tender shell pasta, crispy bacon, sweet green peas, and a rich, tangy dressing, it’s the kind of side dish that disappears fast—and everyone will want the recipe!
Creamy Pasta Salad with Bacon and Peas
Bring this simple yet flavorful creamy pasta salad to your next cookout or potluck and watch people flock to you for the recipe.
Pin this now to save it for later
Pin It Now
Why You’ll Love This Creamy Pasta Salad
- 🧀 Creamy & Flavorful: The dressing is a dreamy mix of mayo, sour cream, and Dijon mustard with a hint of garlic and celery seed.
- 🥓 Bacon Makes It Better: Crispy crumbled bacon brings salty, smoky crunch to every bite.
- 🌿 Make-Ahead Friendly: This salad tastes even better after chilling, making it a perfect prep-ahead side dish.
Ingredients You’ll Need
Here’s your pasta salad shopping list:
- Small shell pasta – You can use any type of short pasta that you like for this recipe. Rotini and bowties are two of my favorites.
- Frozen peas (thawed and dried) – You can substitute with canned peas, just make sure to drain them well and pat dry with a paper towel so they don’t make your dressing watery.
- Bacon (cooked crispy) – You can use bacon bits in a pinch, but they aren’t exactly the same. If you do this, you’ll need 1 ½ cups of bacon bits.
- Parmesan cheese
- Mayonnaise – If you like a little extra tang, try using Miracle Whip instead of mayonnaise. I also really love the subtle sweetness of Japanese mayonnaise. You’ll find it along with the regular mayo or in the international aisle of your supermarket. For a slightly healthier version, you can use a homemade mayonnaise.
- Sour cream – If you want a dish that you can let sit at room temperature, swap the sour cream for extra mayonnaise and add a squeeze of lemon juice.
- Salt, garlic powder, onion powder
- Black pepper
- Dijon mustard – Regular yellow mustard also works great with this recipe.
- Celery seeds
For the Dressing:
- mayonnaise
- sour cream
- salt
- garlic powder
- onion powder
- pepper
- Dijon mustard
- celery seeds
For the Pasta:
- box small shell pasta
- frozen peas, thawed and dried
- bacon, cooked and crumbled
- Parmesan cheese (plus extra for serving)
How to Make Creamy Pasta Salad
1. Make the Dressing
In a medium bowl, whisk together mayonnaise, sour cream, salt, garlic powder, onion powder, black pepper, Dijon mustard, and celery seeds until smooth. Cover and chill while you prepare the pasta.
2. Cook the Pasta
Boil the shell pasta according to package directions. Drain and let it cool slightly (no need to rinse).
3. Mix It All Together
In a large bowl, combine the cooked pasta, thawed peas, crumbled bacon, and grated Parmesan cheese.
4. Add the Dressing
Pour the dressing over the pasta mixture and stir until everything is well coated.
5. Chill Before Serving
Cover the bowl and refrigerate for at least 1 hour (or up to 8 hours) so the flavors can meld. Garnish with extra Parmesan cheese and serve chilled.
Pro Tips for the Best Pasta Salad
- Don’t overcook the pasta – slightly al dente works best for texture.
- Dry the peas well – this keeps your salad from getting watery.
- Cook the bacon until extra crispy – it stays crunchy longer after mixing.
- Chill for at least an hour – this makes the flavors pop!
Perfect For…
✔️ Summer cookouts
✔️ Backyard BBQs
✔️ Potlucks & holidays
✔️ Easy lunch meal prep
Creamy Pasta Salad FAQs
Can I make this a day ahead?
Yes! In fact, it’s better the next day. Just store it in the fridge and stir before serving.
What can I use instead of bacon?
Try diced ham, turkey bacon, or skip it for a vegetarian version.
Can I use a different pasta shape?
Yes! Elbow macaroni or rotini work great too.
More Potluck Recipes
Creamy Pasta Salad Recipe
Creamy Pasta Salad
Equipment
- large pot
- Mixing bowls – I used a 4-quart bowl to serve this in.
- A large spoon to stir with
Ingredients
For the Dressing
- 1 cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons salt
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon Dijon mustard
- ½ teaspoon celery seeds
For the Pasta
- 1 16-ounce box small shell pasta, uncooked
- 1 ½ cups frozen peas thawed and dried
- 8-12 strips bacon cooked crispy and crumbled
- ½ cup grated Parmesan cheese plus more for serving
Instructions
- Make the dressing. In a medium bowl, combine the mayonnaise, sour cream, salt, garlic powder, onion powder, black pepper, Dijon mustard, and celery seeds well until creamy and smooth.
- Cover and refrigerate. Cover the bowl and place it in your refrigerator to allow the flavors to meld while you prepare the other ingredients.
- Cook the pasta. Cook the pasta in a large pot according to the package instructions and drain the excess water (no need to rinse the pasta).
- Mix the pasta ingredients. In a large bowl, add the pasta, peas, bacon, and Parmesan cheese until well combined.
- Add the dressing. Add the dressing and stir once more until all ingredients are evenly coated with dressing. Cover the bowl and chill in the refrigerator for at least 1 hour but up to 8 hours before serving.
- Place in a serving bowl, garnish with additional Parmesan cheese, and serve chilled.
Notes
- You can add ¼ teaspoon of red pepper flakes to the dressing for a spicy kick.
- Add chopped celery for added flavor and crunch.
- Try adding a tablespoon of ranch dressing for a bold flavor.
