Creamy Pasta Salad
This creamy pasta salad is the kind of chilled dish that always disappears fast at summer parties. It is rich, colorful, and easy to make ahead, with a comforting mix of pasta, peas, and a smoky savory bite.
Instructions
- Boil the pasta in salted water until just tender, then drain and rinse with cold water. This helps stop the cooking and keeps the salad from turning mushy.
- Cook the turkey bacon until crisp, then chop it into small pieces. Thaw the peas, chop the celery and onion, and get everything ready for easy mixing.
- In a large bowl, stir together the mayonnaise, sour cream or yogurt, lemon juice, smoked paprika, salt, and pepper. Taste and adjust so the dressing is flavorful before adding the pasta.
- Add the pasta, peas, turkey bacon, celery, onion, herbs, and cheddar if using. Gently toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour. Right before serving, give it a final stir and add a splash of lemon juice or a spoonful of dressing if needed.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is best served cold, so no reheating is needed. If it looks a little dry after chilling, stir in a spoonful of mayo or yogurt before serving.