Peas, Pasta & Bacon Salad

Recipe by Jenny Sanders
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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