I highly recommend this Pasta Salad for your Fourth of July celebration- and any other time you want a quick to make crowd pleaser!
So many pasta salads have interesting and tasty ingredients....but, fall short when it comes to the dressing, not this one! This tangy dressing makes this salad "POP"!
Pasta, Pea and Bacon Salad
1 lb Cavatappi pasta
1/3 c. finely chopped red onion
1 15 ounce jar of Best Foods mayonnaise (can use a bit less than the jar)
1 T. Apple Cider vinegar
1 T. Worchestershire sauce
1 1/2 tsp. sugar
10 ounces frozen peas
1/2 c. shredded sharp white cheddar cheese
8 slices thick cut bacon, cooked crisp and chopped
Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible.
|I found the Cavatappi pasta at our local QFC grocery store.|
To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon.
If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.