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    You are in: Home / Recipes / Peas, Pasta & Bacon Salad Recipe
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    Peas, Pasta & Bacon Salad

    Peas, Pasta & Bacon Salad. Photo by Jenny Sanders

    1/1 Photo of Peas, Pasta & Bacon Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    40 mins

    20 mins

    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.

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on August 11, 2003


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2008


      We used 6 oz. dry pasta, and had to double the dressing for the salad as it wasn't enough. We also left out the dried mint and didn't use lemon wedges. After that it had absolutely no flavor, so we doctored it up using cubed cheese and ranch dressing to taste. After that it was excellent. We will be making it our way again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2003


      Thanks, Jenny, for a really delightful salad. Very easy and quick to put together. The only change I made was to use frozen peas. Otherwise, I followed the recipe exactly.

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    Nutritional Facts for Peas, Pasta & Bacon Salad

    Serving Size: 1 (214 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

    The following items or measurements are not included:


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