Recipe: Creamy Corn and Pea Pasta Salad

It may be winter and totally cold around here but I couldn’t hold myself back from making one of my ultimate pasta salads. This salad screams summer and will brighten up your winter with just a few bites.

It’s loaded with creamy peas, corn, bacon, bell pepper and pasta cooked al dente. It’s dressed in a creamy dressing that pairs perfectly with the veggies.

THE RECIPE:

Ingredients:

• 8 ounces Rotini or other small pasta
• 8 slices turkey bacon
• 1 cup sweet peas I used Libby's Sweet Peas Pouch
• 1 cup corn kernels I used Libby's Sweet Corn Pouch
• 1/2 cup finely diced red pepper
• 1/2 cup finely diced green or red onion
• 2 tablespoons cilantro or parsley optional

Dressing:

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 teaspoons white wine or plain vinegar optional
• 1/2 teaspoon kosher salt adjust to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon honey or sugar

Instructions:

1. Bring a large pot of lightly salted water to a boil. Stir in pasta and cook for 10 to 12 minutes or until al dente, drain.
2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
3. Whisk all the ingredients for the dressing in a small bowl.
4. Place the pasta, bacon, peas, corn, bell pepper, onion and cilantro in a large bowl. Top with the dressing and gently mix to combine. Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving. Enjoy!

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