Creamy Pasta Salad Recipe: The Perfect Summer Side Dish

There are dishes you bring to a party out of obligation—and then there’s creamy pasta salad. This one? It’s the kind people hover around with a second spoonful before they’ve even finished the first.

It’s cool, creamy, and studded with sweet peas and crispy bacon. Toss in a mountain of noodles and a rich dressing that coats every nook? Yeah, now we’re talking. It’s perfect for summer dinners, potlucks, barbecues—heck, I’d eat this straight from the fridge in the middle of the night. And I have.

Seasonal Context & Serving Suggestions

This salad was made for warm weather. When it’s too hot to deal with fussy food, creamy pasta salad shows up ready to chill.

Perfect pairings:

• Grilled chicken (dark meat, juicy, maybe with some lemon)
• Smash burgers with crispy edges
• Crisp salad with vinaigrette
• Charred summer veggies (zucchini, corn, peppers)
• Big juicy slice of watermelon to cool it all down

Bring this to a BBQ and just watch how fast it disappears.

Recipe Appeal & Customization Options

This dish is like the little black dress of summer food—classic, flattering, and ridiculously easy to dress up.

Why it rocks:

• Quick prep
• Make-ahead friendly
• Creamy, salty, crunchy—it’s got the works

Mix it up with:

• Corn instead of peas
• Cherry tomatoes, cubed cheddar, grilled chicken, chopped ham
• Fresh herbs like parsley or dill
• A scoop of Greek yogurt in the dressing if mayo freaks you out

Ingredients

For the Salad:

• 12 oz small pasta (rotini, shells, or bowties)
• 2 cups peas, thawed (frozen is fine)
• 12 oz bacon, cooked and chopped (go crisp or go home)
• ½ cup grated Parmesan cheese

For the Dressing:

• ¾ cup mayonnaise
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper

Instructions: How to Make Creamy Pasta Salad

1. Cook the Pasta the Right Way

Start with a large pot of heavily salted water—think seawater level. Bring it to a rolling boil, then drop in your pasta. Cook it just until al dente—you want a little chew left. Test early. Mushy pasta is a one-way ticket to a sad, soggy salad. Once done, drain and rinse under cold water to stop the cooking. Now here’s the key: let it dry fully. Excess water will dilute the dressing and make everything taste flat.

2. Prep Your Ingredients for Maximum Flavor

• Bacon: Fry it up until crispy—you want texture here, not floppy bits. Let it cool, then chop or crumble. Bonus tip: save a spoonful of bacon fat and add it to the dressing for smoky depth.
• Peas: If you’re using frozen peas (and you should—they’re sweet and consistent), thaw them under cold water and let them sit at room temp while you prep everything else. No cooking needed.
• Parmesan: Grate it fresh if you can. Pre-shredded stuff doesn’t melt or blend the same.

3. Build the Salad Base

Grab a large mixing bowl—you’ll want plenty of room to toss without squashing. Add the cooked pasta, peas, bacon, and Parmesan. Give it a gentle mix with a wide spatula or your hands (clean hands are a chef’s best tool). You want even distribution before adding dressing.

4. Make the Creamy Dressing

In a separate bowl or large measuring cup, whisk together:

• Mayonnaise (creamy base)
• Olive oil (silkiness)
• Apple cider vinegar (tang)
• Sugar (balance)
• Salt, garlic powder, onion powder, and black pepper (flavor foundation)

Whisk until smooth and emulsified. It should be thick but pourable—clingy enough to coat every bite, not watery.

5. Combine, Chill, and Serve Like a Pro

Pour the dressing over the pasta mixture and fold everything together gently. Don’t stir aggressively—you’re not making mashed potatoes. Let it rest in the fridge for at least an hour so the flavors can meld. When ready to serve, give it a taste—if it feels a little tight, loosen with a drizzle of olive oil or a splash of vinegar.

Tips for Best Results

• Make-Ahead Move: Prep everything but the bacon and half the dressing. Add those just before serving so nothing gets soggy.
• Pasta Shapes That Work: Rotini, bowtie, or medium shells are your friends. They catch dressing and look great doing it.
• Avoid Overcooking Pasta: Set a timer. Taste early. Pasta keeps cooking even after it leaves the water.
• Creative Add-Ins: Shredded carrots, diced bell peppers, grilled corn, chopped hard-boiled eggs, herbs.
• Protein Boost: Toss in grilled chicken or diced ham for a full meal.

Thanks to those peas and that Parmesan, you’re getting bonus hits of calcium, vitamin A, and iron.

FAQ: Creamy Pasta Salad

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Creamy Pasta Salad

Print Recipe

Cool, creamy, and packed with sweet peas, crispy bacon, and Parmesan—this creamy pasta salad is the ultimate summer side dish.

• Author: Emilio
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Chilling
• Cuisine: American

Ingredients

Scale 1x2x3x

• 12 oz small pasta (rotini, shells, or bowties)
• 2 cups peas, thawed (frozen is fine)
• 12 oz bacon, cooked and chopped
• ½ cup grated Parmesan cheese
• ¾ cup mayonnaise
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper

Instructions

1. Cook the pasta in heavily salted boiling water until al dente. Drain, rinse under cold water, and let dry completely.
2. Fry bacon until crispy, then chop. Thaw peas under cold water. Grate Parmesan fresh if possible.
3. In a large bowl, combine pasta, peas, bacon, and Parmesan. Mix gently to combine.
4. In a separate bowl, whisk together mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper until smooth and emulsified.
5. Pour dressing over the salad mixture and fold gently to combine. Chill for at least 1 hour before serving. Loosen with a bit of olive oil or vinegar if needed before serving.

Notes

Make ahead up to 2 days; keep bacon and some dressing separate for best texture. Customize with extra veggies or protein.

Nutrition

• Serving Size: 1 cup
• Calories: 520
• Sugar: 3g
• Sodium: 680mg
• Fat: 35g
• Saturated Fat: 8g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 40mg

Keywords: creamy pasta salad, bacon pasta salad, summer side, cold pasta salad, party food

Final Thoughts

You’ve got the formula. The creamy dressing, the salty bacon, the cold pasta—this is summer food done right. Simple, satisfying, and perfect straight from the fridge.

So make a big bowl, bring it to the next cookout, and don’t be surprised when they ask you to bring it again. And again. And again.

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And if you’re looking for even more inspiration, visit my Pinterest page for tons of seasonal dishes, meal ideas, and party-perfect sides.

This is the creamy pasta salad I want on my plate.