Our fusilli pasta salad is a delightful medley of peas, crispy oven-cured bacon, fresh parmesan, and pasta, all tossed in a tangy and creamy homemade dressing. Both comforting and sumptuous, this dish is sure to be a crowd-pleaser at your next family dinner or barbecue.
Preheat your oven to 400°F and line a baking sheet with aluminum foil. Arrange the bacon slices onto the baking sheet and bake for about 20 minutes until crispy. Once done, let it cool and then crumble.
2
While the bacon is in the oven, cook the fusilli pasta in a large pot of boiling salted water until al dente, then drain and rinse under cold water to stop the cooking process.
3
Ensure that the peas are thawed. If frozen, you could run them under warm water.
4
In a separate bowl, whisk the mayonnaise, extra virgin olive oil, apple cider vinegar, granulated sugar, salt, garlic powder, onion powder, black pepper, and Dijon mustard until well combined.
5
Combine the cooked pasta, thawed peas, crumbled bacon, grated parmesan, and the whisked dressing in a large mixing bowl. Toss these ingredients together until everything is evenly coated.
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Stir in the chopped parsley and adjust the seasoning if necessary.
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Cover the bowl and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together. Enjoy chilled.