12 ounces medium shells (or other small pasta of choice)
2 cups frozen petite peas, thawed
8 ounces thick cut bacon, cooked and chopped
Lemon Chive Dressing:
2/3 cup mayonnaise
1/3 cup olive oil
2 tablespoon red wine vinegar
2 tablespoons lemon juice
1 tablespoon freshly grated lemon zest
1 tablespoon Dijon mustard
3/4 teaspoon salt pepper
3/4 teaspoon pepper
1/2 teaspoon granulated sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 cup chopped fresh chives
Whisk together all of the Lemon Chive Dressing Ingredients together in a medium bowl. Refrigerate until ready to use. Cook pasta according to package directions just until al dente. Rinse with cold water and drain. Drizzle with a little olive oil to keep from sticking. Add pasta, peas and dressing to a large bowl and toss until evenly combined. If serving immediately then add bacon and toss to combine. If not serving immediately then cover and chill in the refrigerator. When ready to serve, add bacon and toss to combine.