Recipe: Creamy Corn and Pea Pasta Salad

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.

Creamy Corn and Pea Pasta Salad



  • 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
  • 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


  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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