Bacon and Pea Pasta Salad


PREP TIME 10 minutes

COOK TIME 10 minutes

TOTAL TIME 20 minutes


Penne Pasta

Add this fresh pasta salad idea to your next dinner party menu. Created by @Ana_Janecka 


  • 340g ZENB Fusilli
  • 350g frozen Sweet Peas – thawed
  • 170g Goat Cheese – crumbled, divided
  • 8-10 Slices Center Cut Bacon – cooked until crisp & crumbled
  • 2/3 Cup Red Onion – finely chopped (about 1/2 small red onion)
  • Kosher Salt & Ground Black Pepper
Dressing (yield - 1 1/2 cup)
  • 1 Cup Extra Virgin Olive Oil
  • 1/2 Cup Fresh Basil Leaves – packed and finely chopped, plus more for garnish
  • 6 tbs Freshly-squeezed Lemon Juice
  • 6 tbs Parmesan Cheese – finely grated, plus more for garnish
  • 2 tbs Honey
  • 1 tsp Dijon Mustard



Cook the pasta and peas: Add 12 cups of water to a large pot and bring to a boil. Add 2 1/2 teaspoons of kosher salt to the water.  Add the pasta to the boiling water and cook according to package directions. During the last 1-2 minutes of cooking, add the peas and continue to cook until pasta is just al dente and peas are bright green.


Drain pasta and peas: Transfer the pasta and peas to a colander. Rinse under cold water for 30 seconds to stop the cooking process. Gently shake the colander to remove as much water as possible. 


While the pasta is cooking, make the dressing: In a small bowl, combine all the ingredients for the dressing. Season with 1 1/4 teaspoon kosher salt and a scant 1/2 teaspoon ground black pepper. Whisk until well combined. Taste and adjust for seasoning with salt and pepper  


Coat the pasta with dressing + cheese Place the warm cooked pasta and peas in a large bowl. Add in HALF of the dressing and HALF of the goat cheese. Toss continuously until the goat cheese coats the pasta. 

Tasty Tips

To serve immediately: Let the pasta sit on the counter for 15 minutes to cool completely before adding the bacon, onions and remaining goat cheese. Drizzle with more dressing to taste and gently toss until evenly combined. Sprinkle with parmesan and chives. Taste and adjust for seasoning with salt and pepper.  

To serve later: Add the red onions to the pasta and cover the bowl with plastic wrap. Store the remaining dressing in an airtight container. Refrigerate both until ready to serve. When ready to serve, add the bacon and remaining goat cheese. Drizzle with the remaining dressing and gently toss to combine. Sprinkle with parmesan and chives if desired. Taste and adjust for seasoning with salt and pepper.