I recently crafted a bacon pasta salad that brings together tender rotini pasta, crisp bacon crumbles, fresh peas, and vibrant celery and red onion. The creamy blend of mayonnaise, sour cream, and a splash of apple cider vinegar makes it a refreshing choice for any gathering.

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I’m excited to share my twist on a creamy pasta salad that’s perfect for any dinner, barbecue or potluck. I started with 12 oz of rotini pasta, making sure it was cooked just right so it held up well.

Then I tossed in 6 slices of crispy bacon that I crumbled up, along with 1 cup of thawed frozen peas for a burst of color and sweetness. I love the crunch that 1/2 cup of diced celery and 1/2 cup of diced red onion add, giving this dish a little extra kick.

My dressing is a blend of 3/4 cup mayo and 1/2 cup sour cream, lightened with a tablespoon of apple cider vinegar and a teaspoon of sugar, with salt and pepper to taste. This isn’t just any cold pasta dish – it’s one of those recipes that bridges the best of bacon pasta salads with a smooth, creamy flavor that’ll surprise you with every bite.

Enjoy!

Why I Like this Recipe

I love this creamy pasta salad recipe for several reasons. First, I really dig the crispy bacon because it adds a salty crunch that contrasts so well with the smooth dressing. Also, the mix of peas, celery, and red onion gives it a fresh, crunchy texture that I just can’t get enough of. I enjoy how the creamy dressing, with its blend of mayo, sour cream, apple cider vinegar, and a touch of sugar, ties everything together in a way that feels both rich and light. Plus, it’s super easy to make ahead for potlucks or BBQs – I can whip it up pretty quickly and the flavors just get better once it chills for an hour.

Ingredients

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Rotini Pasta: Mainly provides carbohydrates for energy and some fiber when whole grain is used.
Bacon: Offers protein and adds a smoky, salty crunch while also contributing high fat.
Frozen Peas: Provide fiber, vitamins and a slight natural sweetness enriching the taste.
Celery: Adds crunch along with essential vitamins, though its flavor is pretty subtle.
Red Onion: Packs a tangy zest and antioxidants that really brighten up the salad.
Mayonnaise: Gives a creamy texture and rich flavor, but its fat content is a bit high.
Sour Cream: Enhances tanginess and creaminess while balancing the dish flavours.
Apple Cider Vinegar: Lightly boosts acidity to contrast with the creaminess of the dressing.

Ingredient Quantities

12 oz rotini pasta

6 slices bacon, cooked crispy and crumbled

1 cup frozen peas, thawed

1/2 cup diced celery

1/2 cup diced red onion

3/4 cup mayonnaise

1/2 cup sour cream

1 tablespoon apple cider vinegar

1 teaspoon sugar

Salt and pepper, to taste

How to Make this

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1. Bring a large pot of salted water to a boil and cook the rotini pasta until al dente, then drain and let it cool completely.

2. While the pasta is cooking, fry the bacon in a pan until crispy; once done, let it cool and crumble into pieces.

3. In a big mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, and sugar with a pinch of salt and pepper.

4. Once the dressing is ready, add in the diced celery and red onion along with the thawed peas.

5. Add the cooled pasta into the bowl and mix everything together so the noodles are well coated.

6. Stir in the crispy crumbled bacon, making sure its evenly distributed.

7. Taste the salad and add more salt and pepper if needed.

8. Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least one hour to let the flavors blend.

9. Give it a quick stir before serving to re-mix the dressing.

10. Enjoy your creamy pasta salad as the perfect side for dinner, potluck, or a barbecue!

Equipment Needed

1. Large pot for boiling salted water
2. Colander to drain the pasta
3. Frying pan for crisping the bacon
4. Big mixing bowl for the dressing and salad
5. Measuring cups and spoons for the ingredients
6. Knife and cutting board for dicing the celery and red onion
7. Stirring spoon for mixing everything together
8. Plastic wrap to cover the bowl while chilling the salad

FAQ

What kind of pasta can I use for this recipe?

You can use the 12 oz rotini as listed, but other pasta shapes like fusilli or penne works too if you want a different texture.

Can I swap out the bacon?

Sure, you can replace the bacon with ham or even omit it if you aren't into meat, but it will change the flavor a bit.

How long can I keep leftovers?

Leftovers will keep in an airtight container in the fridge for up to 3 days. Give it a good stir before serving.

Can I prep this salad ahead of time?

Yes, its actually best if you make it ahead. Letting it chill in the fridge for a few hours will help the flavors mix together.

What if the dressing is too thick?

If you find the mayo too thick, you can thin it with a little milk or lemon juice before mixing it with the sour cream.

Creamy Pasta Salad Recipe Substitutions and Variations

For the bacon, you can use turkey bacon if you prefer a lighter option
If you can’t find rotini pasta, try elbow pasta or fusili for a similar texture
You can swap sour cream with Greek yogurt to keep it a bit tangy
Instead of apple cider vinegar, white wine vinegar works well and adds a smoother zing

Pro Tips

1. Make sure to let the pasta cool completely before mixing it with everything else otherwise the warm pasta will melt the dressing and change the texture and flavor of your salad.
2. Don’t rush cooling the bacon—wait for it to get to room temp before you crumble it so you get that perfect crispy bite in every forkful.
3. After mixing your dressing with the veggies, taste it and adjust the salt and pepper a little at a time, you might find you need a tad more punch to balance the creamy flavor.
4. Let your salad chill in the fridge for at least an hour, it really helps the flavors blend together even if you think it smells fine right away.