Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing

Dressing:

1/2 cup (4 oz)  cream cheese

1/4 cup chopped shallots

1/4 cup mayonnaise

2 Tbsp sour cream

2 Tbsp Dijon mustard

2 Tbsp lemon juice

1 Tbsp white wine vinegar

3/4 tsp black pepper

1/2 tsp kosher salt

 

Salad:

8 oz uncooked large elbow macaroni 

2/3 cup fresh green peas (or frozen)

2/3 cup finely diced red bell pepper

2/3 cup finely diced red onion

1/2 cup thinly sliced green onions

1/4 cup chopped fresh flat-leaf parsley

1/2 tsp grated lemon rind

3 bacon slices, cooked and crumbled

1.  To prepare dressing, combine first 9 ingredients and mix.  Cover and chill.

2.  To prepare salad, cook pasta according to package directions; add peas during the last 3 minutes of cooking time.  Drain; rinse with cold water.  Drain.  Combine pasta mixture, bell pepper, and next 4 ingredients (through rind) in a large bowl.  Toss pasta mixture with half of dressing.  Cover an chil until ready to serve.  Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.