Hi Friends! I’m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.



Browse my easy, family-friendly recipes and get some dinner inspiration!


Check out my outfit ideas and family finds for inspiration.


My best beauty tips and tricks for glowing skin and shiny hair.


Visiting Charleston?

check out my faves!

Spring Green Pasta Salad with Crispy Bacon

May 8, 2018

I have a major love for pasta salads.   They are just so good and this one was no exception.  This was originally supposed to be a purely veggie salad but I had to add in some bacon.  Don’t get me wrong it tasted great without the bacon but bacon just makes everything taste better right??  I brought some of the pasta over to my neighbors Rick and Gary and they agreed the bacon was the perfect salty addition.   The creamy buttermilk dressing pairs perfectly with the asparagus, sweet peas, and peppery arugula.  Add in some bacon and this a killer salad.    This is the perfect salad for a Summer cook out or picnic.  It is best served room temperature.  Enjoy!

S P R I N G  G R E E N S   P A S T A   S A L A D  W I T H  C R I S P Y  B A C O N 

adapted via Bon Appetit

1 pound pasta ( I used Trader Joe’s Campenelle)

1 bunch asparagus cut into 1 inch pieces

1 cup fresh or frozen green peas (I found fresh at my Farmer’s Market, but Trader Joe’s also carries fresh English peas)

1/2 a pack of bacon about 8 pieces

3/4 cup mayo

1 cup buttermilk

3 tablespoons champagne vinegar

2 garlic cloves minced

1/2 cup feta

1/2 cup shredded parmesan cheese

2 cups arugula


Cook pasta according to box.

Chop bacon into bite size pieces and cook in a skillet until crispy about 5-7 minutes.  Drain on paper towels when done cooking.

In a large pot bring water to a boil.  Add in asparagus and peas and cook about 3-4 minutes until tender.  Remove and add the asparagus and peas to an ice bath to keep them crispy and from cooking longer.  Meanwhile whisk together the buttermilk, mayo, garlic, champagne vinegar and salt and pepper.   Toss half of this dressing with the pasta and let sit 30 minutes.   Add in asparagus, peas, arugula, feta, and parmesan cheese.   Toss together with the remaining dressing. Top with crispy bacon and parsley.




+ view comments

Leave a Reply

  1. Debbie says:

    Will you please share your favorite Terrafirma pieces and what you use them for. My daughter got some as wedding gifts and we love them.

  2. This looks so great! I love that it is just a bit different and would be a nice alternative for a group get together!

  3. Kelli says:

    Made this this morning for lunch later today! I’ve probably made this recipe 15 times since you posted it!