This Carbonara Pasta Salad is creamy, decadent, and so good! Bacon, peas, and red onion are combined with a creamy pecorino sauce and tossed with pasta.
I’ve linked a few products in this post that are affiliate links. Note that I may receive a small commission.
Carbonara Pasta Salad
If you’ve enjoyed a plate or carbonara pasta, you know that this classic dish is decadent. Bacon and egg yolks make up the majority of this uber luscious pasta dish. My pasta salad twist keeps things simple with mayonnaise (as all good pasta salads should), bacon, peas for pop, and red onion for punch. Read on to learn more about this delicious pasta salad!
How To Make Carbonara Pasta Salad
In anticipation of getting some direct comments on this recipe, let me be the first to say that I am fully aware that this isn’t a traditional carbonara sauce. Carbonara uses eggs to create the luscious and velvety sauce that this indulgent dish is known for. In an effort to not overcomplicate an already casual dish (i.e. pasta salad), I’ve chosen to omit the eggs from the sauce, and rather use an egg-based ingredient that offers creamy richness: mayonnaise!
Pecorino Romano cheese is also a classic ingredient in Carbonara, and I took no shortcuts here. Pecorino cheese, mayonnaise, salt, and pepper are combined to make the creamy base for this tasty pasta salad.
Bacon is arguably the the key indicator of a bowl of carbonara, and this recipe doesn’t skimp: I include an entire pound of bacon in this dish! Peas and red onion offer pops of flavor that counter the richness of the other ingredients.
Other Pasta Salad Recipes To Try:
Tools To Make Carbonara Pasta Salad
- Large mixing bowl
- Pot and strainer
- Baking sheet and cooling rack to cook bacon
Tried it? Loved it? Share it!
Tried this recipe and loved it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
Let’s be friends! Find me on Instagram, Facebook, and Pinterest. Don’t forget to check out my YouTube Channel!
Carbonara Pasta Salad
Ingredients
- 16 oz orecchiette pasta, cooked
- 1 lb bacon, cooked, grease drained and roughly chopped
- 2 cups frozen peas, thawed
- 1/2 cup red onion, finely chopped
For the dressing:
- 2 cups mayonnaise
- 6 oz shredded pecorino cheese
- 1/4 tsp salt
- 1 tsp black pepper
Instructions
- In a large mixing bowl, combine all dressing ingredients and whisk completely to combine.
- Add cooked pasta, cooked and chopped bacon, red onion, and peas. Toss completely to combine.
- You can enjoy it immediately, or else this pasta salad can be stored up to 3 days in advance.
Super yummy!! I love this recipe.
This sounds delicious!
Just a question. Do you add the pasta while it’s hot/warm or do you let it cool down?