Creamy Gluten-Free Pasta Salad With Bacon & Peas
Published May 20, 2026
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This is the kind of pasta salad I make when I want something easy, crowd-pleasing, and guaranteed to disappear fast.
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It’s creamy, a little smoky from the bacon, fresh from the herbs, and just the right amount of tangy. Basically, it’s everything you want in a classic pasta salad, but made completely gluten-free.
And can we take a second to appreciate how far gluten-free pasta has come? I mean, we’re not stuck with just basic shapes anymore. Thanks to brands like Mountain High Organics, we can actually get fun shapes like shells that hold onto all that creamy dressing perfectly. It makes such a difference.
Why You’ll Love This Gluten-Free Pasta Salad
This is one of those recipes that works for just about any occasion:
- Perfect for BBQs, potlucks, and family gatherings
- Gluten-free and easy to adapt
- Creamy, savory, and full of texture
- Great for making ahead
- Feeds a crowd (and everyone goes back for seconds)
It’s familiar in the best way, but just elevated enough to feel special.
What Makes This Pasta Salad So Good
Let’s talk about the combination here, because it really works:
- Shell pasta catches all that creamy dressing
- Crispy bacon adds smoky crunch
- Sweet peas bring a pop of freshness
- Red onion adds just enough bite
- Parmesan and parsley tie everything together
And the dressing? It’s simple, creamy, and just slightly tangy from the vinegar, nothing complicated, just really good flavor.
What You’ll Need
For the pasta salad:
- Mountain High Organics Gluten-free Shell Pasta
- Thick-cut bacon
- Frozen peas (thawed)
- Red onion
- Parmesan cheese
- Fresh parsley
For the creamy dressing:
- Mayonnaise
- Apple cider vinegar
- Garlic powder
- Onion powder
- Black pepper
- Salt
How It Comes Together
This is one of those recipes where timing and a few small details make all the difference.
I always start by cooking the pasta in really well-salted water, it’s your first chance to build flavor. Then I rinse it with cold water to stop the cooking and keep everything nice and fresh.
The bacon gets cooked until crispy (I usually sneak a piece or two at this stage, quality control, obviously).
Then it’s just a matter of mixing everything together with that creamy dressing. I like to add the cheese and herbs last so they stay fresh and vibrant.
And here’s the key: let it chill before serving. Even just 30 minutes makes a big difference, the flavors come together, and it tastes even better.
Tips From My Kitchen
Salt your pasta water well
It should taste like the ocean, this is what gives your pasta flavor.
Don’t skip rinsing the pasta
For pasta salad, this helps cool it down and keeps it from getting sticky.
Cook the bacon until really crisp
It softens slightly once mixed in, so start with it nice and crispy.
Let it rest before serving
This is one of those dishes that truly gets better after a little time in the fridge.
Easy Ways to Customize
This pasta salad is super flexible, which is one of the reasons I love it:
Make it dairy-free:
Skip the parmesan or use a dairy-free alternative.
Add more veggies:
Try celery, bell peppers, or cucumbers for extra crunch.
Switch the protein:
Use turkey bacon or even grilled chicken.
Lighten it up:
Use part Greek yogurt in place of some of the mayo.
Frequently Asked Questions
Yes, especially newer options like shell pasta from Mountain High Organics. The texture holds up really well, and the shapes make it feel like a traditional pasta salad.
Absolutely. In fact, it’s better that way. Make it a few hours ahead or even the day before.
About 3–4 days in an airtight container.
You can, but it’s best chilled or at room temperature.
Just stir in a little extra mayo or a splash of vinegar to freshen it up.
A Little Note From My Kitchen
This is one of those recipes that’s simple, reliable, and always a hit. It’s the kind of dish you bring to a gathering and end up sharing the recipe before you leave.
And honestly, having access to fun gluten-free pasta shapes like shells again? That just makes it even better.
For more gluten-free pasta salads, check out:
Gluten-Free Summer Antipasto Pasta Salad
Gluten-Free Orange Tomato Basil Pasta Salad Recipe
Gluten Free Summer Pasta Salad Recipe
Gluten-free Grinder Pasta Salad
Creamy Gluten-free Pasta Salad
Ingredients
- Kosher or fine sea salt
- 1 pound Mountain High Organics Gluten-free Shell Pasta
- 1 pound thick-cut bacon, chopped
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 2 cups frozen peas, (thawed)
- ½ cup finely chopped red onion
- 1 cup shredded parmesan cheese
- ½ cup chopped parsley
Instructions
- Bring a large pot of heavily salted water to a boil and cook the pasta according to the package directions. Drain, rinse with cold water, and set aside.
- Place the bacon in a cold skillet, turn the heat to medium, and cook until crispy. Drain on paper towels.
- In a large bowl, combine the mayonnaise, vinegar, garlic and onion powders, and pepper, mix well. Add the pasta shells, bacon, peas, and red onion. Mix well. Stir in the cheese and parsley. Taste and add salt and pepper if needed. For best results, refrigerate, covered, for at least 30 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
