Creamy Pasta Salad with Bacon, Peas, and Bell Peppers
Prep time: 
Cook time: 
Total time: 
Yield: About 8 servings
 
Ingredients
  • 8 oz pasta (I used gemelli, but you can use any shape you like)
  • 1 tablespoon canola oil
  • 4 slices turkey bacon, diced
  • 4 oz reduced-fat cream cheese, at room temperature
  • ½ medium onion, very finely diced
  • ¼ cup plus 2 tablespoons low-fat mayo or Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2½ tablespoons lemon juice
  • 1 teaspoon minced fresh thyme
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¾ cup frozen peas, thawed
  • 1 red bell pepper, diced
  • 1 shallot, halved and thinly sliced
Instructions
  1. Cook the pasta to al dente according to package directions; drain and set aside to cool.
  2. Heat the oil in a small skillet over medium heat; add the bacon and cook until crispy, about 3 minutes, stirring occasionally. Transfer to a paper towel-lined plate to drain excess oil.
  3. Whisk together the cream cheese, onion, mayo or Greek yogurt, Dijon mustard, lemon juice, thyme, salt, and pepper in a large bowl until smooth. (Alternatively, process everything together in a food processor until smooth and then transfer it to a large bowl.)
  4. Toss in the pasta, peas, red bell pepper, and shallot in the dressing.
  5. Refrigerate until serving; right before serving toss in the bacon or sprinkle it on top.
Notes
Recipe adapted from Cooking Light’s recipe for Macaroni Salad with Bacon, Peas, & Creamy Dijon Dressing.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/creamy-pasta-salad-with-bacon-peas-bell-peppers/