creamy pasta salad with bacon, peas, and bell peppers

8 oz pasta
1 tablespoon canola oil
4 slices turkey bacon, diced
4 oz reduced-fat cream cheese, at room temperature
1/2 medium onion, very finely diced
1/4 cup plus 2 tablespoons low-fat mayo or Greek yogurt
1 tablespoon Dijon mustard
2 1/2 tablespoons lemon juice
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup frozen peas, thawed
1 red bell pepper, diced
1 shallot, halved and thinly sliced

You can add a bag of mixed veggies instead of just peas.

1.Cook the pasta to al dente according to package directions; drain and set aside to cool.
2. Heat the oil in a small skillet over medium heat; add the bacon and cook until crispy, about 3 minutes, stirring occasionally. Transfer to a paper towel-lined plate to drain excess oil.
3.Whisk together the cream cheese, onion, mayo or Greek yogurt, Dijon mustard, lemon juice, thyme, salt, and pepper in a large bowl until smooth. (Alternatively, process everything together in a food processor until smooth and then transfer it to a large bowl.)
4.Toss in the pasta, peas, red bell pepper, and shallot in the dressing.
5.Refrigerate until serving; right before serving toss in the bacon or sprinkle it on top.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user HANNAHB715.