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–+ servings

Layered Bacon Pea Salad

Servings: 10 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Author: Sandy / Reluctant Entertainer
You can use gluten-free pasta. Easy to make the night before and refrigerate.

Ingredients

  • 2 cups uncooked medium pasta shells
  • 1 pkg, 10-12 oz frozen peas
  • 3 cup shredded lettuce, or 1/2 head, thinly sliced
  • 3-4 hard-cooked eggs, sliced
  • 1/2 medium red onion, diced
  • 3 Roma tomatoes, diced
  • 2 cups Jack or Sharp Cheddar Cheese, grated
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1-2 Tbsp. sugar
  • ¼ Tbsp. salt
  • ¼ Tbsp. pepper
  • 8 slices pre-cooked bacon, cooked and chopped or ½ lb. bacon (cooked, drained, crumbled)
  • 2-3 Tbsp. fresh basil, chopped

Instructions

  • Cook pasta shells according to pacakge directions; drain and rinse with cold water. Pour the frozen peas on top and rinse together; mix with hands. Set aside.
  • Place the lettuce on the bottom of a 2-1/2 qt. glass serving bowl; top with macaroni and peas.
  • Layer the hard cooked eggs, red onions, peas and tomatoes.
  • Sprinkle with cheese. Set aside.
  • In a small bowl, combine mayonnaise, sour cream, sugar, salt and pepper. Lightly spread over the cheese with a spatula.
  • Cover and refrigerate for several hours or overnight.
  • Just before serving, sprinkle the pre-cooked chopped bacon over the salad; top with fresh chopped basil. Serve!

Notes

Originally posted November 2014