Cook chopped bacon in a large skillet over medium-heat until crispy, and place on paper towel-lined plate to drain. Set aside.

Cook pasta shells in boiling, salted water as directed on pasta packaging. Pour pasta into large colander and rinse under cold water until chilled and set aside.

Make the dressing by whisking together the mayonnaise, olive oil, lemon juice, mustard, salt and pepper until smooth and then stir in parsley and chives.

Prepare the salad by placing pasta shells in a large mixing bowl and adding the bacon, peas, and red onion. Pour the dressing into the bowl and toss to combine until ingredients are well coated.

Serve chilled alongside your favorite grilled entrees.