Pasta Bacon Peas Salad
This recipe is adapted from the virginia pilot newspaper. It makes a great side dish for a barbecue or picnic.
- 1 package of rotini pasta, corkscrew
- 1/2 package of bacon, chopped
- 1 can (14.5 - 15.5) baby peas
- 3 egg yolks
- 3 garlic cloves, minced
- 1 tbs dijon mustard
- 2 tbs white balsamic vinegar
- 1 tbs lemon juice
- 1/2 c evoo
- sea salt
- coarse black pepper
- 1 c parmesan cheese, grated
- 3 scallions, thinly sliced
Preparation time 15mins
Cooking time 25mins
Prepare pasta according to package directions. Drain well and set aside.
In a medium skillet over medium-high heat, add the bacon and cook until crispy, about 5-6 mins. With a slotted spoon, remove bacon and place on paper towel-lined plate to drain and cool. Add the peas to the skillet and cook for about 3-4 mins. Transfer to plate with bacon and cool.
For dressing: Whisk egg yolks, garlic, mustard, vinegar and lemon juice. In a slow stream, whisk in evoo. Blend in until thick and smooth. Season with salt and pepper.
In a large pasta bowl, combine pasta, bacon, peas,dressing, parmesan cheese and scallions. Toss well. Serve.