Ingredients
| 16 oz | Pastene Italian Farfalle | |
| 2 cups | fresh peas | |
| 12 oz | thick cut bacon, chopped | |
| ½ cup | parmesan, grated | |
| ¾ cup | mayonnaise | |
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 Tbsp | Pastene Apple Cider Vinegar | |
| 1 tsp | sugar | |
| 1 tsp | salt | |
| ½ tsp | garlic powder | |
| ½ tsp | onion powder | |
| ¼ tsp | black pepper |
Directions
- ring a large pot of salted water to a boil and cook pasta until al dente. Drain well, rinse in cold water and set aside.
- Cook the bacon until crispy and crumble into bite size pieces. Set aside.
- In a small bowl, add the mayonnaise, olive oil, vinegar, sugar, salt, garlic powder, onion powder, and black pepper. Whisk them together till combined.
- Add the pasta, peas, bacon, and parmesan to a large bowl. Pour the dressing over the top. Stir it all together till everything is coated evenly in the dressing.
- Cover the pasta bowl with a lid or plastic wrap and place it in the fridge to chill for 1 to 2 hours, or serve immediately.
