I had so many requests to share this recipe I made for Easter. It was so yummy. The dressing really makes the salad, it is so fresh and vibrant. I found it was best served right after making it. If you have leftovers bring to room temperature before serving. You could sub spinach for the arugula but I love the peppery arugula with the peas, bacon and creamy dressing! Enjoy!

P A S T A W I T H P E A S + B A C O N

adapted via Carlsbad Cravings

1 box shell pasta

1 small bag frozen green peas

10-12 slices of bacon cooked

2 cups arugula

2/3 cup mayo

1/3 cup olive oil

1/4 grated parmesan cheese

juice of 1 lemon

1 tablespoon white vinegar

1 tablespoon Dijon mustard

1 teaspoon dried basil

1 teaspoon dried chives

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 pepper

Cook. pasta according to box. Cook bacon and chop in small pieces. Thaw green peas. Place all in a bowl with arugula.

In a bowl whisk together mayo and next 12 ingredients. Refrigerate for 30 minutes before tossing with pasta.

Toss all together and I added more grated Parmesan cheese on top.