Creamy Pasta Salad with Crispy Bacon & Fresh Herbs

A crowd-pleasing creamy pasta salad loaded with crispy bacon, sweet peas, and parmesan cheese—perfect for potlucks, BBQs, and easy weeknight dinners. This simple recipe comes together in under 30 minutes!

Okay, can we talk about pasta salad for a second? Because I’m pretty sure it’s one of those dishes that doesn’t get nearly enough credit. I mean, think about it—every potluck, every BBQ, every family gathering has that one person who shows up with a sad, mayo-heavy pasta salad that’s been sitting out too long. But this? This creamy pasta salad is not that salad.

This is the pasta salad that people actually fight over. The one where someone’s aunt asks for the recipe three times, and your neighbor “accidentally” takes home the leftovers. I’ve been making this bacon pasta salad for years now, and honestly,

it’s become my secret weapon for any occasion where I need to bring something that’ll impress without spending all day in the kitchen.

Why You’ll Love This Recipe

This isn’t just another pasta salad recipe—it’s the one you’ll keep coming back to, over and over again.

Here’s why it works so well: it’s incredibly versatile (hello, endless variations!), it feeds a crowd without breaking the bank, and it’s one of those rare dishes that’s equally delicious whether you’re serving it at a fancy dinner party or eating it straight from the container at midnight. No judgment here.

The best part? You probably already have most of these ingredients in your pantry. No weird specialty items, no complicated techniques—just straightforward, delicious food that anyone can make. And if you mess something up? Honestly, it’s hard to mess up pasta salad. That’s the beauty of it.

Ingredients You’ll Need

Here’s what you’ll need to make this crowd-pleaser. I’ve organized everything into easy groups so you’re not scrambling around your kitchen like I usually am.

Ingredient Category	What You’ll Need
For the Pasta Salad Base	2 oz small pasta noodles (I love rotini or bow ties, but any small shape works), 2 cups frozen peas (thawed, because nobody wants icy peas), 12 oz thick cut bacon (cooked until crispy and chopped into bite-sized pieces), 1/2 cup freshly grated parmesan cheese (please use the real stuff, not the stuff in the green can)
For the Creamy Dressing	3/4 cup mayonnaise (full-fat tastes best, trust me), 2 tablespoons olive oil (adds richness and helps thin the dressing), 1 tablespoon apple cider vinegar (that tangy kick we need), 1 teaspoon granulated sugar (balances the acidity), 1 teaspoon salt (adjust to taste), 1/2 teaspoon garlic powder (not garlic salt!), 1/2 teaspoon onion powder (adds depth), 1/4 teaspoon black pepper (freshly cracked if you’ve got it)
Equipment	Large mixing bowl (big enough to toss everything without making a mess)

A quick note on the pasta: I usually go for rotini, penne, or farfalle because their shapes hold onto the dressing really well. Avoid anything too delicate like angel hair—it’ll just turn into a mushy mess. And yes, you can absolutely use whole wheat or chickpea pasta if that’s your thing. I won’t tell.

How to Make Creamy Pasta Salad

Alright, let’s get cooking! This comes together super fast, so make sure you’ve got everything prepped and ready to go before you start.

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. And I mean salted—the water should taste like the ocean. This is your only chance to season the pasta from the inside out, so don’t skip it!

Add your pasta and cook it according to the package directions until it’s al dente. You want it to have a little bite to it because it’ll soften slightly as it sits in the dressing. Nobody wants mushy pasta salad. Once it’s done, drain it in a colander and immediately rinse it under cold water to stop the cooking process.

This also cools it down so your dressing doesn’t turn into a weird warm soup situation.

Step 2: Prep Your Mix-Ins

While the pasta’s cooking, get everything else ready. Make sure your frozen peas are completely thawed—I usually just run them under warm water for a minute or toss them in a bowl. If they’re still frozen when you add them, they’ll make your whole salad cold and watery, and nobody wants that.

Cook your bacon until it’s nice and crispy. I prefer baking it in the oven at 400°F for about 15-20 minutes because it’s hands-off and you get perfectly even crispiness, but stovetop works too if you’re in a hurry. Once it’s cool enough to handle, chop it into bite-sized pieces. And hey, if a few pieces “disappear” during this process, I totally understand.

Grate your parmesan cheese fresh if you can. The pre-grated stuff is fine in a pinch, but freshly grated parmesan has so much more flavor and melts into the dressing in the most beautiful way. Plus, it doesn’t have all those anti-caking agents that make it taste like sawdust.

Step 3: Make the Dressing

In a small bowl, combine your mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper.

Whisk everything together until it’s smooth and creamy. Taste it and adjust the seasonings if needed—maybe you want a little more tang (add more vinegar), a touch more sweetness (add more sugar), or just more salt. Everyone’s palate is different, so make it work for you.

The olive oil might seem weird in a mayo-based dressing, but trust me on this. It adds richness and helps thin out the mayo so it coats everything evenly instead of clumping. It’s one of those small tricks that makes a big difference.

Step 4: Bring It All Together

Add your cooled pasta, thawed peas, crispy bacon, and grated parmesan to your large mixing bowl. Pour that beautiful creamy dressing right over the top. Now comes the fun part: grab a big spoon or spatula and gently fold everything together until every single piece of pasta is coated in dressing.

You want to be thorough here but gentle—don’t stir so aggressively that you break up the pasta or smoosh the peas. Just a nice, even coating of that tangy, creamy goodness on everything.

Step 5: Chill and Serve

Here’s where patience comes in. Cover your bowl with a lid or some plastic wrap and pop it in the fridge for at least 1-2 hours before serving. I know, I know—waiting is hard, especially when it already smells amazing. But this chilling time is crucial! It lets all the flavors marry together, and the pasta absorbs some of that dressing, making every bite more flavorful.

If you’re in a real rush, you can serve it immediately, but I’m telling you, it’s about 10 times better after it’s had a chance to chill. If you’ve made it ahead (smart move!), just give it a good stir before serving because the dressing tends to settle at the bottom.

Expert Tips for the Best Pasta Salad

Don’t overcook your pasta. Seriously, al dente is key here. Overcooked pasta will get mushy and fall apart, especially after sitting in dressing. If anything, err on the side of slightly undercooking it.

Save some pasta water. Before you drain your pasta, scoop out about 1/4 cup of that starchy pasta water. If your salad seems dry after chilling, you can stir in a tablespoon or two to loosen it up without diluting the flavors.

Make it ahead. This is actually one of those rare dishes that’s better the next day. The flavors develop and deepen overnight, so if you’re bringing this to an event, make it the night before. Just give it a good stir and maybe add a splash of olive oil or a spoonful of mayo if it looks dry.

Adjust the dressing to your liking. Some people love a super creamy, mayo-heavy salad, while others prefer it lighter. Start with the amount in the recipe, then add more dressing if you want it creamier. You can always add more, but you can’t take it away!

Use quality bacon. Thick-cut bacon makes such a difference here. It stays crispier longer and adds actual meaty bites instead of just bacon dust. I usually grab the bacon from the deli counter when I’m feeling fancy.

Delicious Variations to Try

Add fresh herbs. A handful of chopped fresh dill, parsley, or basil takes this from good to absolutely incredible. The herbs add brightness and make it feel more sophisticated. Just stir them in right before serving so they stay vibrant.

Make it veggie-loaded. Throw in some diced bell peppers, cherry tomatoes, shredded carrots, or diced cucumbers for extra crunch and color. This is a great way to sneak more vegetables into your diet without it feeling like you’re eating health food.

Try different cheeses. While parmesan is my go-to, you can absolutely swap it for sharp cheddar, crumbled feta, or even goat cheese for a tangier flavor. Each cheese brings its own personality to the dish.

Switch up the protein. Not a bacon person? (Are you okay?) You can use diced ham, rotisserie chicken, or even chickpeas for a vegetarian version. Grilled shrimp would be amazing in this too if you’re feeling fancy.

Make it spicy. Add a pinch of red pepper flakes to the dressing or mix in some diced jalapeños for a kick. A little heat plays really nicely with the creamy, sweet elements.

Go Italian-style. Use Italian dressing instead of the mayo-based one, add salami, mozzarella, olives, and pepperoncini for a completely different vibe. Still delicious, just different.

Troubleshooting Common Issues

Salad seems dry after chilling? This happens because pasta absorbs liquid as it sits. Just stir in a tablespoon or two of olive oil, a splash of milk, or a bit more mayo to bring it back to life. Sometimes I keep extra dressing on the side just for this purpose.

Too much dressing? If you accidentally went overboard, add more cooked pasta or throw in some extra peas and bacon to balance it out. Or just own it—some people really love their pasta salad extra creamy!

Bacon got soggy? If you’re making this ahead and want to keep the bacon crispy, store it separately and add it right before serving. It takes an extra step but keeps that perfect crunch intact.

Flavors taste bland? Pasta salad needs aggressive seasoning because the pasta absorbs so much of the flavor. Don’t be shy with the salt, and remember that cold food needs more seasoning than hot food. Taste it cold and adjust accordingly.

How to Store and Reheat

This pasta salad keeps beautifully in the fridge, making it perfect for meal prep or make-ahead situations. Here’s how to store it properly:

Storage Method	Instructions	How Long It Lasts
Refrigerator	Store in an airtight container in the fridge. Give it a good stir before serving, add a splash of olive oil or mayo if it looks dry.	3-4 days
Freezer	Honestly, I don’t recommend freezing pasta salad. The mayo-based dressing doesn’t freeze well and the texture gets weird when thawed.	Not recommended
Room Temperature	Keep at room temp for no more than 2 hours (or 1 hour if it’s hot outside). After that, bacteria starts growing and nobody wants food poisoning.	2 hours max

No-waste kitchen tip: If you have leftover pasta salad that’s been sitting for a few days and the texture isn’t quite right, try transforming it! Mix it with some fresh greens and a splash of vinegar for a quick lunch, or stuff it into a pita pocket with some lettuce for an easy sandwich.

Nutrition Information

Here’s the approximate nutritional breakdown per serving (recipe makes about 6 servings):

Nutrient	Amount Per Serving
Calories	420
Total Fat	28g
Saturated Fat	7g
Cholesterol	35mg
Sodium	680mg
Total Carbohydrates	32g
Dietary Fiber	3g
Sugars	4g
Protein	12g

Note: Nutritional information is approximate and will vary based on specific ingredients used and portion sizes.

Creamy Pasta Salad FAQs

Final Thoughts

Listen, I get it—pasta salad doesn’t sound like the most exciting thing you could make. But this creamy pasta salad with crispy bacon and sweet peas? It’s different. It’s the kind of dish that disappears at parties, that people ask you to bring every single time, that makes you look like a kitchen rockstar with minimal effort.

Whether you’re looking for the best salad recipes for your next gathering, need a reliable side dish that travels well, or just want something delicious to eat throughout the week, this is it. It’s comforting, satisfying, and hits all the right notes—creamy, tangy, salty, and just a touch sweet.

So go ahead, make a big batch this weekend. Bring it to that potluck where you usually stress about what to make. Pack it for lunch all week. Eat it straight from the bowl while standing in front of your fridge at 2 AM. I won’t judge. In fact, I’ll probably be doing the same thing.

Ready to make the best pasta salad of your life? Whip up this recipe and let me know how it turns out! Pin it to your favorite Pinterest board so you can find it again (because trust me, you’ll want to make this on repeat), and drop a comment below telling me about your favorite pasta salad memories or any fun variations you tried. Happy cooking, friends!