1/1 Photo of Peas, Pasta & Bacon Salad
Jenny Sanders's Note:
When the temperature soars in the summer I can't face hot meals and serve nothing but assortments of salads, cheese and cold cuts for days on end. I value "main course" salads that will keep in the fridge from one meal to the next, and this one fits the bill. Fresh peas are quite amazing, but expensive and time consuming to shell. Frozen ones are not the same, but perfectly fine. If you use frozen peas, prep time will be much quicker. I have a big crop of snow peas this year; I think I will try them in this salad.
My Private Note
Units: US | Metric
- 1Shell the peas.
- 2One quart of peas in the pod should yield about two cups of peas.
- 3Cook the pasta in plenty of boiling water until it is al dente.
- 4Steam or boil the peas until tender.
- 5When each of these is done, plunge them into cold water to stop them cooking and to cool them.
- 6Meanwhile, chop the bacon into 1" pieces and fry it until crispy.
- 7Drain it well and allow it to cool.
- 8Wash and chop the celery finely.
- 9Add the bacon and celery to the cold drained pasta and peas.
- 10Mix the celery seed, pepper, cumin and mint into the mayonnaise and stir it into the salad.
- 11Refrigerate the salad for 20 minutes to an hour to allow the flavours to blend before serving.
- 12Serve garnished with a wedge of lemon, to be squeezed over if you like your salad a little tarter.
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Nutritional Facts for Peas, Pasta & Bacon Salad
Serving Size: 1 (244 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 657.9
- Calories from Fat 328
- Total Fat 36.5 g
- Saturated Fat 10.1 g
- Cholesterol 46.2 mg
- Sodium 703.5 mg
- Total Carbohydrate 63.3 g
- Dietary Fiber 6.6 g
- Sugars 8.0 g
- Protein 18.8 g