It’s warming up outside and it’s time to break out the pasta salad!
THIS pasta salad.
This is one that you’ll be dipping your fork into and begging for more!
Peas and Bacon Pasta Salad with Greek Yogurt is bursting with the flavors of all things summer.
There’s tender pasta tossed with a creamy Greek yogurt mixture.
It’s already sounding quite tasty, right?!
But it’s what is joining the pasta that is even more enticing… crispy peppered bacon sauteed with slivered red onions and crushed garlic, little sweet tomatoes, green onions, peas and chunks of cheese.
Every single bite will make you want another… and another bite!
It’s definitely a pasta salad that is hard to put away without just one. more. bite.
A weakness that can only be conquered by being devoured.
But mainly, it’s so easy to make ahead of time, set in the refrigerator and go on about your day.
When you make this creamy pasta salad with bacon (and peas and all the good stuff), maybe pair it with something off the grill.
Or something from the slow cooker…
(French Dip Shredded Beef Sliders. Absolute melt-in-your-mouth GOOD!)
Or pair this bacon-licious pasta salad with MORE bacon in and around potatoes…
(Creamy Potato Salad. A must-have summer side dish!)
Here’s the delicious recipe for Peas and Bacon Pasta Salad with Greek Yogurt. It makes a generous amount for about 4-6 people. But if you want to feed a crowd, go ahead and double or even triple the recipe!
- 3/4 cup plain Greek yogurt
- 1/4 cup sour cream
- 3 tablespoons buttermilk (or 2 tablespoons milk)
- 1/4 cup chopped fresh parsley
- pepper, to taste
- 8 ounces dry pasta (such as elbow, penne, etc.)
- 10 ounces uncooked bacon, diced
- 1/2 red onion, slivered slices
- 2 garlic cloves, crushed
- 5 ounces sweet grape tomatoes, cut into halves
- 1 small green onion bunch, chopped
- 1 cup cubed cheddar cheese
- 1 cup fresh or frozen peas
- In a medium mixing bowl, combine Greek yogurt, sour cream, buttermilk, parsley and pepper. Set aside.
- Cook pasta to the directions on package. Drain until all water is gone from the pasta. Allow pasta to cool before putting in the yogurt and sour cream mixture.
- Fry the diced bacon in a medium skillet or frying pan on medium heat. When the bacon is almost crispy, carefully put a lid on the pan and tip out all the hot grease into a heat safe jar or empty can. Put the pan of bacon back on the heat and stir in the slivered (sliced) red onions and cook for about 3 more minutes. Place crushed garlic in with the bacon and cooked onions and stir until combined. Take off heat and set aside to cool.
- Place the peas (fresh or thawed) directly in the mixing bowl with the yogurt mixture. (I always put the frozen peas right in the salad and they thaw pretty quickly.) Along with the cooled pasta, tomatoes, green onions, cooled bacon mixture and cubed cheese. Lightly stir until all combined. Serve immediately (if the frozen peas have thawed) or store in refrigerator for up to 4 days.
- This makes a generous amount for about 4-6 people (and yeilds about 6 cups). But if you want to feed a crowd, go ahead and double or even triple the recipe!
Psss… I’m sharing my Peas and Bacon Pasta Salad with Greek Yogurt recipe with these link parties… come join me!