Thursday, May 24, 2012

Lemony Pasta Salad with Peas and Bacon


Last night I did not have an idea what I was going to make for dinner. It was again another day that I had no idea how many people were going to be here and what I had planned only fed 4. With a possibility of there being 5 people eating I had to quickly switch gears and come up with something on the fly. I found a chicken recipe for the slow cooker that only took 4 hours to cook frozen (yes FROZEN) chicken thighs and I will post that next week. But now I am stumped. I have my main dish but what do I serve it with. I can't just throw the chicken on the platter and say TADAAA dinner is served.

So into my pantry I go, thanking the Lord I chose last weekend to clean it out and organize it. Do you  have any idea how messy 4 20 year olds can get a pantry? But I digress. Yes, pantry, side dish, on the fly. Oh I am back now.



I knew I had some frozen peas and I was thinking about a pea side dish my mother used to make with them but that would take a while because you  had to  let the peas slowly defrost in the salad. Hhmmm, OK peas, pasta, bacon, green onions, yessss I am on to something. The result was a great pasta salad that everyone loved. This is on my must make again list!

Would be great for a Memorial Day Weekend side dish!!



Lemony Pasta Salad with Peas and Bacon

1 (16-ounce) package of mini pasta
6 slices smokey bacon
3/4 cup light mayonnaise 
3/4 cup light sour cream
1 tablespoon lemon zest
1/4 cup fresh lemon juice
4 tablespoon fresh dill, chopped (divided)
Cayenne pepper, to taste ( I used 1/2 teaspoon)
Kosher salt and fresh cracked black pepper
1 bunch green onions, chopped whites and greens
2 cups frozen peas, thawed
8 to 16-ounces sharp cheddar cheese, cubed (depends on how much cheese you want, we love cheese)

Bring a large pot of water to boil. Salt the water and add the pasta, cooking as per package instructions. Drain and reserve.

In a large skillet over medium-high heat, cook the bacon to crisp. Drain and let cool slightly. Chop or crumble.

In a large bowl add the mayonnaise, sour cream, lemon zest, lemon juice, 2 tablespoons fresh dill, cayenne pepper, salt and pepper, and combine. Add cooked pasta, peas, bacon, and cheese. Mix thoroughly, taste and adjust seasoning if needed. Cover and refrigerate for an hour.  

You can see this recipe plus many more on The Newlyweds Blog

3 comments:

  1. I love all the flavors in this dish! I will definitely have to make this on a busy weeknight.

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    Replies
    1. I am so glad you like it! It was a really nice side for our slow cooked chicken.

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  2. This is so fresh and summery...a perfect blend of flavors! Will definitely share this with our Cabot Facebook friends.

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