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      Carbonara Pasta Salad

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      22562815_BG1.jpg








      • 1 tsp salt

      • 1 (16 oz.) box rotini pasta

      • 9 oz. (9 slices) bacon, thinly cut*

      • 1 cup frozen sweet peas

      • 3 egg yolks

      • 3 cloves freshly squeezed garlic

      • 1 tbs mustard

      • 2 tbs apple cider vinegar

      • 1 tbs lemon juice

      • 1/2 canola oil

      • salt and pepper

      • 1/2 cup sweet (vidalia) onion

      • 1 cup freshly grated Parmesan cheese

      • 1 cup half and half


      Bring a large pan of water to a boil and add 1 tsp of salt and roniti pasta. Cook according to package directions. Drain well, then spread on baking sheet with sides to cool.


      In a 8-cup Pyrex glass bowl, microwave bacon on high until crispy. Transfer bacon on paper towel to drain and cool.


      Add a cup of frozen sweet peas to bacon grease and microwave until tender. Transfer peas to plate with bacon.


      In a blender or food processor, combine egg yolks, garlic, mustard, apple cider vinegar, and lemon juice to make dressing. Process mixture until combined, then add canola oil in a slow stream. Season to taste with salt and pepper.


      In a large bowl, combine cooled pasta, crisp bacon, peas, above dressing, Parmesan cheese, and onions. Mix well, cover and refrigerate for at least 1 hour.


      Before serving, microwave half and half until warm and add to salad. Sprinkle with extra Parmesan cheese if needed. Serve immediately.


      *Fresh bacon can be thinly cut using kitchen scissors. Frozen bacon can be thinly cut with a knife.

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