Creamy Pea Salad
Creamy Pea & Pasta Salad


500 ml (285g) McCain Baby Peas

400 g pasta screws

125 ml mayonnaise

125 ml honey and mustard salad dressing

250 g back bacon, finely chopped

½ yellow pepper, thinly sliced

½ red pepper, thinly sliced

1 red onion, thinly sliced

25 ml (10 g) fresh parsley, roughly chopped

Salt and freshly ground black pepper, to taste

lemon juice, to taste




  1. Cook pasta following on pack instructions.
  2. In a small mixing bowl, mix together the dressing and mayonnaise until combined. Toss the pasta with the dressing whilst warm.
  3. Pour boiling water over McCain Peas, allow to stand for 10 minutes, drain and set aside.
  4. Place bacon in a non-stick saucepan over medium-high heat and cook until crispy.
  5. Toss the pasta, bacon, peas, yellow pepper, red pepper, onion and parsley in a large bowl, season and serve.

Variations, Hints and Tips

  • Alternatively use rice as a wheat free alternative to the pasta.
  • Use shredded canned tuna as an alternative to bacon
  • Make this recipe for lunch box fillers, picnics and summer lunches. Serve warm for a dinner.