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Classic Fusilli Pasta Salad with Crispy Bacon

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.
4
40 min
TOTAL TIME
614
CALORIES
$1.22
PER SERVING
Classic Fusilli Pasta Salad with Crispy Bacon
Directions
7 STEPS
15 min
PREP TIME
25 min
COOK TIME
40 min
TOTAL TIME
1
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.
6
Stir in the chopped parsley and adjust the seasoning if necessary.
7
Cover the bowl and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together. Enjoy chilled.
Health Info
Macros
25g
CARBS
46g
FAT
25g
PROTEIN
Contains these allergens
SOYBEANS
MILK
EGGS
WHEAT
Frequently Asked Questions
What is the best way to cook pasta to avoid it getting mushy?
Should I rinse cooked pasta under cold water?
How do I avoid the sauce from getting too runny?
How do I make the sauce stick to the pasta better?
The pasta gets cold too soon after serving, what can I do?
What are some good toppings or garnishes for Fusilli pasta?
The dish turns out bland, how to improve its flavor?
How can I add an authentic Italian touch to my Fusilli pasta dish?
My sauce is too tangy, what should I do?
Can I use whole grain pasta for fusilli pasta dishes?