Pasta Salad with Bacon, Peas and Creamy Mustard Dressing
8 servings
30 minutes
Pasta salad with bacon, peas, and creamy mustard dressing is a delightful combination of textures and flavors rooted in Yugoslav culinary traditions. Here, the pasta serves as a soft backdrop for crispy bacon, tender green peas, and aromatic fresh vegetables. The dish is enhanced by a creamy dressing made from mascarpone, mayonnaise, sour cream, and Dijon mustard that creates a subtle balance between creaminess and spiciness. Fresh herbs and lemon zest give the salad a refreshing touch, making it perfect as a standalone dish or a side to meat. This salad is ideal for summer evenings and friendly gatherings, blending the coziness of home cooking with gastronomic sophistication.
1
Heat the skillet over medium heat. Add the bacon cut into small pieces and fry until crispy. Transfer to a paper towel.
- Smoked bacon: 3 pieces
2
In a blender, mix mascarpone, finely chopped shallot, mayonnaise, sour cream, mustard, lemon juice, vinegar, black pepper, and salt. Blend until smooth, cover, and refrigerate to chill.
- Mascarpone cheese: 100 g
- Shallot: 20 g
- Light mayonnaise: 60 g
- Sour cream: 2 tablespoons
- Dijon mustard: 2 tablespoons
- Lemon juice: 2 tablespoons
- White wine vinegar: 1 tablespoon
- Ground black pepper: 0.8 teaspoon
- Coarse salt: 0.5 teaspoon
3
Cook the pasta in boiling salted water until done. Add the peas 3 minutes before the cooking time is up. Drain and rinse under cold water.
- Elbow macaroni (gomiti): 230 g
- Green peas: 120 g
4
In a large bowl, mix pasta with peas, finely chopped red pepper, finely chopped red and green onions, parsley, and zest. Add half of the dressing, mix, and chill before serving.
- Red sweet pepper: 120 g
- Spring onion: 35 g
- Red onion: 40 g
- Chopped parsley: 20 g
- Lemon zest: 0.5 teaspoon
5
Before serving, add the remaining dressing, mix, and sprinkle with bacon.
- Smoked bacon: 3 pieces
