Canadian Pea and Bacon Pasta Salad (Dairy-Free)

Ingredients

• about 450 g Pasta (rotini or penne)
• 8 slices Bacon
• 1 cup Frozen peas
• 1/2 cup Dairy-free mayonnaise
• 1/2 cup Soy-based mayonnaise
• 2 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Fill a large pot (approximately 6-quart capacity) with at least 4 quarts of water. Bring the water to a rolling boil over high heat (approximately 100°C / 100°C). Add the about 450 g of pasta (rotini or penne) to the boiling water and cook for 8 to 12 minutes, stirring occasionally, until the pasta is tender but still firm to the bite (al dente). Carefully pour the pasta and water into a colander in the sink to drain, then immediately rinse the pasta under cold running water for 1 to 2 minutes, tossing it gently, until it is completely cool to the touch. Set the cooled pasta aside in the colander to continue draining.
2. 2While the pasta is cooking, place the 8 slices of bacon in a large 25.4 cm skillet over medium heat (approximately 148.9-162.8°C / 150-163°C surface temperature). Cook the bacon for 8 to 12 minutes, turning the slices every 2-3 minutes, until they are evenly browned and crispy. Use tongs to transfer the cooked bacon slices from the skillet to a plate lined with paper towels to absorb excess fat. Allow the bacon to cool for 5 minutes, then crumble the 8 slices of bacon into small pieces, approximately 0.635-1.27 cm in size.
3. 3In a small saucepan, add 2.54 cm of water and bring it to a simmer over medium heat (approximately 87.78-93.33°C / 88-93°C). Add the 1 cup of frozen peas to the simmering water and cook for 2 to 3 minutes, until they are bright green and tender-crisp. Carefully pour the peas and water into a small colander to drain thoroughly. Set the drained peas aside.
4. 4In a large mixing bowl, combine the cooled about 450 g of pasta, the crumbled 8 slices of bacon, and the drained 1 cup of peas. Gently toss these ingredients together with a large spoon or spatula until evenly distributed.
5. 5In a separate medium bowl, add the 1/2 cup of dairy-free mayonnaise, the 1/2 cup of soy-based mayonnaise, the 2 tablespoons of lemon juice, the 1 teaspoon of Dijon mustard, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Whisk these ingredients together vigorously for 30-60 seconds until the mixture is completely smooth and well combined.
6. 6Pour the entire prepared dressing mixture over the pasta, bacon, and pea mixture in the large bowl. Using a large spoon or spatula, gently toss all the ingredients together until every piece of pasta, bacon, and pea is evenly coated with the dressing.
7. 7Cover the large bowl tightly with plastic wrap. Place the pasta salad in the refrigerator and chill for at least 30 minutes. This chilling period is important as it allows the flavors to fully meld together, enhancing the overall taste of the salad.

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