Description
A quick and easy pasta salad combining crispy bacon, ripe tomatoes, and creamy avocado dressing for a fresh, satisfying lunch or picnic dish.
Ingredients
- 8 ounces (225 grams) short pasta (rotini, penne, or bowties)
- 6 slices thick-cut bacon, cooked crispy and chopped
- 2 cups diced ripe tomatoes (Roma or cherry tomatoes)
- 1 large ripe avocado, peeled and pitted
- 3 stalks green onions, thinly sliced
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt (optional)
- Salt and black pepper to taste
- Small handful fresh basil or parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool and stop cooking. Set aside to drain well.
- While pasta cooks, heat a skillet over medium heat. Add 6 slices of thick-cut bacon and cook until crispy, about 6-8 minutes, turning occasionally. Transfer to paper towels to drain excess grease, then chop into bite-sized pieces.
- In a food processor, combine avocado, minced garlic, lemon juice, mayonnaise, Greek yogurt (if using), salt, and pepper. Blend until smooth and creamy. Add 1-2 tablespoons water if needed to reach desired consistency. Alternatively, mash avocado with a fork and whisk in other ingredients by hand.
- Dice tomatoes and slice green onions. Chop basil or parsley for garnish.
- In a large bowl, gently toss cooled pasta, bacon, tomatoes, and green onions. Pour avocado dressing over and toss gently to coat evenly without mashing ingredients.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Let salad sit for 10 minutes at room temperature to meld flavors. If made ahead, refrigerate and bring to room temperature before serving.
- Garnish with chopped basil or parsley and serve chilled or at room temperature.
Notes
[‘Do not overcook pasta; al dente texture is key to prevent sogginess.’, ‘Rinse pasta under cold water to cool and stop cooking, which helps maintain texture.’, ‘Use just-ripe avocado for smooth creamy dressing without watery texture.’, ‘Cook bacon until crispy for best texture contrast.’, ‘Toss salad gently to avoid mashing tomatoes and avocado.’, ‘Make dressing fresh and add just before serving to prevent browning.’, ‘For dairy-free, omit Greek yogurt or substitute with coconut yogurt.’, ‘For gluten-free, use gluten-free pasta like brown rice or chickpea pasta.’, ‘Store leftovers in airtight container in refrigerator up to 2 days; stir in lemon juice before serving to refresh.’]
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 350
- Sugar: 4
- Sodium: 550
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 7
- Protein: 10
Keywords: BLT pasta salad, avocado pasta salad, creamy avocado dressing, bacon pasta salad, summer salad, easy lunch recipe, picnic salad