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.
This pasta is amazing!! Thank you so much!
This was SO delish! My husband loved it. Thanks for sharing