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Macaroni Salad with Peas and Bacon


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  • 1/2 cup reduced-fat cream cheese
  • 1/4 cup chopped shallot
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons nonfat sour cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 8 ounces uncooked large elbow macaroni
  • 2/3 cup fresh green peas
  • 2/3 cup finely diced red bell pepper
  • 2/3 cup finely diced red onion
  • 1/2 cup thinly sliced green onion
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon grated lemon rind
  • 3 slices bacon, fat removed, cooked and crumbled



Step 1

To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.

To prepare salad, cook pasta according to package directions. Add peas during the last 3 minutes of cooking time. Drain; rinse with cold water.

Combine pea/ pasta mixture, bell pepper, and next 4 ingredients in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.

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