I swear it’s lighter don’t look at me like that!
On top of that, it’s meeeega retro. Which come on, is the only true way to approach a classic pasta salad.
Because to me, there are a few necessary components to a pasta salad that makes it even worth anything at all.
Well, BACON. Obviously. Chopped-up bacon chunks in a pasta salad makes the world go ’round. Don’t argue with me.
Creamy textures! There’s nothing like a cold shell that’s coated in a luscious, silky blanket of bliss traveling down your throat at a cruising party boat speed. But instead of full-on mayo, I swapped in half Greek yogurt for HAYELTH. And of course that subtle tang that makes you oh so weepy.
CRUNCH. You must have crunch, and this is no debate. Preferably with onion essence! (We should start a band called Onion Essence. We’re terrible.) Red onion + finely diced carrot = all the yes.
Citrus and peas!
Those thawed peas that pop in your mouth with their unmistakable chalky sweetness, all swirled in with the acidity and brightness of lemon zest and juice? GIRL. Guy. You. Yes.
Cook the pasta, run it under cold water, mix it all together, let it chill some more. The end forever.
T H A T. ^^
Oh oh! Give it a healthy pinch of salt. Just to taste. Whatever your buds dig, you know.
It is sooooooo good. Insanely summer. Perfect for a neighborhood pot luck. Divine for quick lunches throughout the week.
Oh you know what! I totally didn’t add cheese, but I bet if you found a hard, salty cheese and cut it into teensy, tiny chunks and toss it in, that would be sooo pimp. Do that.
That is, unless your husband is an alien who hates cheese, then leave it out. And cry forever.
But first, make this pasta salad!
Not only does it have a complexity with the BACON and pea marriage, but that lemon juice SPRINGS THAT MUTHUH into straight-up party mode. Ridiculous. So good.
You need it.
Right now and today and now.
- 2 cups medium pasta shells
- 6 strips cooked bacon, crumbled or chopped into small pieces
- 1 carrot, finely chopped
- 1/2 cup finely diced red onion
- 1 cup frozen peas, thawed
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 lemon, zested and juiced
- Coarse salt
- Fresh parsley for garnish (optional)
- Boil the pasta until al dente, then drain under cold water. Rinse until the pasta has cooled.
- In a large mixing bowl, combine the pasta with the remaining ingredients, and toss until coated and fully mixed together. Season generously with a pinch of salt (to taste), and give another toss. Garnish with parsley leaves. Cover and let the pasta salad chill for about an hour. Then devour!
- Serves 4.
Summer in ya face.
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