Peas, Pasta & Bacon Salad

Recipe by Jenny Sanders

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.

Top Review by Lorac

Very good! A delightful summer main dish salad flavored. The peas not only add color but also a sweet offset for the bacon. Celery adds a bit of crunch and the celery seed - cumin flavor make this dish special. I made the recipe as directed except for the mint using 1 tsp chopped fresh cilantro instead and precooked bacon. I served this with sliced tomatoes and cucumbers. Thanks Jenny, this was a perfect dinner for summer in AZ.

Ingredients Nutrition


  1. Shell the peas.
  2. One quart of peas in the pod should yield about two cups of peas.
  3. Cook the pasta in plenty of boiling water until it is al dente.
  4. Steam or boil the peas until tender.
  5. When each of these is done, plunge them into cold water to stop them cooking and to cool them.
  6. Meanwhile, chop the bacon into 1" pieces and fry it until crispy.
  7. Drain it well and allow it to cool.
  8. Wash and chop the celery finely.
  9. Add the bacon and celery to the cold drained pasta and peas.
  10. Mix the celery seed, pepper, cumin and mint into the mayonnaise and stir it into the salad.
  11. Refrigerate the salad for 20 minutes to an hour to allow the flavours to blend before serving.
  12. Serve garnished with a wedge of lemon, to be squeezed over if you like your salad a little tarter.

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