Creamy Pasta Salad with Bacon


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


  • 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.

Product Used

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