Great potluck dish: lemon-thyme macaroni salad with peas and bacon

Note: this was a big hit at a birthday party gathering so I’m keeping this recipe.
Source: The Cozy Apron

Summer Macaroni Salad with Crispy Bacon and Peas in a Bright & Creamy Lemon-Thyme Dressing
(Serves about 6)


  • 12 oz salad-size macaroni pasta, cooked according to package instructions and cooled
  • 1 cup frozen peas, thawed
  • 4 oz diced and crisped bacon
  • Creamy, Lemon-Thyme Dressing (recipe below)
  • 2 teaspoons fresh thyme leaves, for garnish


Add the cooked and cooled macaroni to a large bowl, and add in the thawed peas and the diced, crisped bacon; if serving immediately, toss with the Creamy, Lemon-Thyme Dressing, and garnish with the thyme leaves; if making ahead, prepare all components and keep them separate, then toss the dressing with the pasta/peas/bacon when ready to serve, to keep the pasta salad moist and fresh; keep cold.

Creamy, Lemon-Thyme Dressing ingredients:

  • ¾ cup mayo
  • 1/3 cup olive oil
  • ¼ cup fresh lemon juice
  • 1 ½ tablespoons lemon zest
  • 1tablespoon plus 2 teaspoons sugar
  • 1 ½ teaspoons salt
  • 1teaspoon whole grain Dijon mustard
  • 1teaspoon fresh thyme leaves
  • ½ teaspoon freshly cracked black pepper


Add all ingredients into the bowl of a food processor, and process the mixture until thick and completely creamy; store in the fridge until you’re ready to serve the salad, at which point you can toss the dressing with the pasta.

On this day..