5 from 5 votes
Overhead photo of Bacon Pea Pasta Salad in a white bowl with serving spoons tucked into the salad and a neutral linen, jar of basil vinaigrette and ramekin of fresh basil arranged around the bowl.
Bacon Pea Pasta Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Bacon Pea Pasta Salad recipe is a summertime favorite!  Loaded with bacon, peas, creamy goat cheese and a basil vinaigrette - NO MAYO!  It's quick and easy to make, can be made in advance and served warm or cold!
Course: Salad, Side Dish
Cuisine: American
Keyword: bacon, No Mayo, pasta, pea, salad
Servings: 8 people
Calories: 372 kcal
  • 12 ounces uncooked Cavatappi or Macaroni Pasta - or other small pasta of choice
  • 12 ounces frozen Sweet Peas – thawed
  • 4-6 ounces Goat Cheese – crumbled, divided
  • 8 Slices Center Cut Bacon – cooked until crisp & crumbled
  • 2/3 Cup Red Onion – finely chopped (about 1/2 small red onion)
  • Kosher Salt & Ground Black Pepper
Dressing: (yield - 3/4 cup)
  • ½ Cup Extra Virgin Olive Oil
  • 1/4 Cup Fresh Basil Leaves – packed and finely chopped, plus more for garnish
  • 3 TBS Freshly-squeezed Lemon Juice
  • 3 TBS Parmesan Cheese – finely grated, plus more for garnish
  • 1 TBS Honey
  • ½ tsp Dijon Mustard
Optional for Garnish: Finely grated Parmesan, Sliced Chives
  1. Cook the pasta and peas: Bring a large pot of lightly salted water to a boil.* Add the pasta to the boiling water and cook according to package directions. During the last 1-2 minutes of cooking, add the peas and cook until pasta is just al dente and peas are bright green.

  2. Drain pasta and peas: Rinse under cold water for 30 seconds to stop the cooking process. Gently shake the colander to remove as much water as possible.

  3. While the pasta is cooking, make the dressing: In a small bowl, combine all the ingredients for the dressing. Season with ¾ teaspoon kosher salt and a scant ¼ teaspoon ground black pepper. Whisk until well combined. Taste and adjust for seasoning with salt and pepper.*

  4. Coat the pasta with dressing*: Place the warm cooked pasta and peas in a large bowl. Add in half of the dressing and half of the goat cheese. Toss continuously until the goat cheese coats the pasta.

  5. To serve immediately: Add the bacon, onions and remaining goat cheese to the pasta. Drizzle with the remaining dressing and gently toss until evenly combined. Sprinkle with parmesan and chives. Taste and adjust for seasoning with salt and pepper. Enjoy!

  6. To serve later: Add the red onions to the pasta and cover the bowl with plastic wrap. Store the remaining dressing in an airtight container. Refrigerate both until ready to serve. When ready to serve, add the bacon and remaining goat cheese. Drizzle with the remaining dressing and gently toss to combine. Sprinkle with parmesan and chives if desired. Taste and adjust for seasoning with salt and pepper. Enjoy.

Recipe Notes

1. Do NOT heavily salt the water for the pasta. While pasta needs a lot of salt when cooking, the peas can become overly salty!

2. Take care to NOT overcook your pasta. Al dente pasta still has a little bite to it which helps ensure the pasta salad doesn’t get soggy.

3. While you need to run cool water over the cooked pasta and peas to stop the cooking process, make sure you don’t allow the pasta to become completely cool. The pasta should be a little warm when you add the dressing and half of the goat cheese. Warm pasta absorbs the vinaigrette better. As well, the warm pasta will gently melt the goat cheese and form a light sauce to coat the pasta.

4. Always taste and adjust things to your liking, this is especially true with the dressing. If you like a sweeter dressing, add more honey. If you like more tang, add more lemon or add a splash of white wine vinegar. If you like a more nutty-salty flavor, add more parmesan cheese. If you want a little heat, add a pinch of crushed red pepper flakes.

5. The dressing can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.

Nutrition Facts
Bacon Pea Pasta Salad
Amount Per Serving
Calories 372 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Cholesterol 8mg3%
Sodium 111mg5%
Potassium 224mg6%
Carbohydrates 42g14%
Fiber 4g17%
Sugar 7g8%
Protein 12g24%
Vitamin A 540IU11%
Vitamin C 20.4mg25%
Calcium 66mg7%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.