Green Pea and Pasta Salad

Susan Feliciano


I started adding pasta to pea salad mainly to stretch the recipe when taking it to picnics. But it turned out to be a hit, and now it's how I usually do it.
Feel free to adjust the quantity of mayonnaise and mustard to get the consistency you like. I think it's different every time I make it. I use regular Duke's mayonnaise, if not homemade. I used to use Miracle Whip, which is also great in this recipe.


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10 Min
15 Min
Stove Top


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  • 1 bag(s)
    (10-12 oz) frozen green peas
  • 1 1/2 c
    cooked small shell pasta, cooled
  • 1/3 c
    crisp crumbled bacon
  • 1/3 c
    finely diced red onion
  • 4 oz
    sharp cheddar cheese, cut in very small cubes
  • 2
    chopped hard boiled eggs (optional)

  • 1/2 c
  • 1 Tbsp
    dijon mustard
  • 2 tsp
  • 1/2 tsp
    sea salt (or to taste)
  • 1/4 tsp
    fresh ground black pepper
  • 1/2 tsp
    paprika (optional)

How to Make Green Pea and Pasta Salad


  1. Rinse, drain, and thaw peas in a colander.
    While peas are thawing, cook pasta to al dente stage; drain and rinse pasta in cold water.
  2. Gently toss together the peas, pasta, bacon, onion, cheese, and eggs (if used) in a large mixing bowl.
  3. Combine dressing ingredients in a small mixing bowl. Fold dressing gently into peas, combining well. Turn mixture into a clear glass serving dish, cover with plastic wrap, and refrigerate until serving time, at least 30 minutes.
  4. We used to make this with Velveeta cheese, but I find it difficult to work with due to its softer texture. You can also use mild cheddar, Swiss cheese, block American, or even pepper Jack. My family loves the sharp cheddar. You can also use shredded cheese if it's more convenient. I do like the small cubes cut the size of the peas, just for presentation.

Printable Recipe Card

About Green Pea and Pasta Salad

Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Heirloom
Hashtag: #picnic

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