724. MACARONI SALAD with BACON, PEAS, and CREAMY DIJON DRESSING

serves 4-8 depending on portion size


For the dressing:
4 ounces cream cheese
1/4 cup chopped shallots
1/4 cup plain yogurt
2 tablespoons sour cream
2 tablespoons grainy Dijon mustard
1 1/2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt

For the salad:
8 ounces dry whole wheat elbow macaroni
2/3 cup fresh green peas
2/3 cup chopped roasted red bell peppers
1/3 cup finely diced red onion
1/4 cup chopped fresh parsley
1/2 teaspoon grated lemon zest
4 center-cut bacon slices, cooked and crumbled

To make the dressing: Process cream cheese, shallots, yogurt, sour cream, mustard, lemon juice, vinegar, black pepper and salt in a food processor until smooth. Cover and place in the refrigerator until ready to use.

To make the salad: In a large pot of boiling salted water, cook pasta according to package directions. When there is 3 minutes left before the pasta is done, add peas. Drain and rinse with cold water. Drain thoroughly.

In a large bowl, mix together pasta, peas, bell pepper, onion, parsley and lemon zest. For best flavor, make ahead of time and add half of the dressing - toss pasta mixture to coat. Refrigerate until ready to eat. Right before serving, add the other half of the dressing and toss again to coat. Scatter top with crumbled bacon.


courtesy of: Culinary in the Desert, Joe, Frederick, Maryland