I’ve been trying to figure out what recipe I should use for my triumphant return to the blog, and yet nothing has seemed quite appropriate enough. And so, I present this pasta salad — chosen because of the frequency I made it during my pregnancy. It’s a wonderful addition to grilled chicken or hamburgers, and would fit in nicely at a potluck or a picnic. I make it ahead and refrigerate, thus it loses the appearance of “creamy,” and I wouldn’t do that if I was making it to impress. You’d think I’d have taken a picture for the blog when it was at its freshest but you would be wrong.
creamy pasta salad with peas, peppers and bacon.
adapted via an edible mosaic
8 oz pasta
4 slices of bacon, chopped
4 oz cream cheese, at room temperature (reduced fat works, too)
1/2 medium onion, very finely diced (optional)
1/4 cup plus 2 tbsp low-fat mayo (or Greek yogurt, if you hate your life)
1 tbsp Dijon mustard
juice of one lemon
1/2 tsp salt (or more, to taste)
1/8 tsp black pepper (or more, to taste)
3/4 cup frozen peas, thawed
1 red bell pepper, diced
1 shallot, halved and thinly sliced
Cook pasta according to package directions. Drain and set aside to cool slightly.
Heat a skillet over medium heat and cook the bacon until crispy. Set aside on a paper-towel lined plate to drain and cool.
Meanwhile, whisk together the cream cheese, mayo, lemon juice, salt and pepper. You could add onion here as well, but I felt like it overpowered the pasta. In a large bowl, add the pasta and pour the dressing over it. Toss with peas, bell pepper and shallot.
Top with bacon when ready to serve.
I’m back but let’s not talk about the damn Gamecocks, ok?