Lemon-Thyme Macaroni Salad

With the weather finally starting to warm up a bit, I am embracing it completely and starting in on the summer foods!  And I'm loving on this pasta salad.  It makes a great side dish, but you could throw some chicken in there to make it a bit more hearty and serve it as a main dish too.  It is creamy and tangy, with a great burst of freshness from the lemon and thyme.  It really just tastes like summer.

Lemon-Thyme Macaroni Salad

Time to Prepare: 40 minutes
Number of Servings: 6

• 10 oz elbow macaroni
• 4 oz bacon
• 3/4 cup mayonnaise
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• 1 1/2 Tbsp lemon zest
• 1 Tbsp plus 2 tsp sugar
• 1 1/2 tsp salt
• 1/2 tsp coarse ground mustard
• 1/2 tsp Dijon mustard
• 2 tsp fresh thyme leaves, divided
• 1/2 tsp black pepper
• 1 cup frozen sweet peas, thawed

Cook the pasta according to the package directions.  Drain and cool.

Cook bacon until crisp.  Crumble and set aside.

In a food processor, combine mayo, olive oil, lemon juice, lemon zest, sugar, salt, mustards, 1 tsp thyme leaves, and black pepper.  Blend until smooth and creamy.

In a large bowl, toss the pasta, bacon, and peas together.  Stir in the dressing to coat.  Sprinkle with remaining 1 tsp thyme.  Serve immediately.

Produce Used: Lemon, thyme, peas
Source: slightly adapted from The Cozy Apron