Description
A fresh and vibrant pasta salad that combines classic BLT flavors with creamy avocado, making it a perfect dish for picnics or weeknight meals.
Ingredients
- 8 ounces short pasta (like fusilli or rotini)
- 1 cup cherry tomatoes, halved
- 2 cups leafy greens (romaine or arugula)
- 6 slices beef bacon, cooked and chopped (or skip for vegetarian)
- 1 avocado, diced
- 4 green onions, sliced
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 tablespoons lemon juice
- Salt and black pepper to taste
Instructions
- Cook the pasta: Bring salted water to a boil, add pasta, and cook until al dente. Drain and rinse under cold water.
- Prepare the beef bacon: In a skillet, cook beef bacon until crispy. Drain on paper towels and chop.
- Chop and dice: Slice cherry tomatoes, dice avocado, and chop leafy greens and green onions.
- Make the dressing: In a bowl, combine mayonnaise, Greek yogurt, lemon juice, salt, and black pepper. Mix until smooth.
- Combine everything: In a large bowl, mix cooled pasta, vegetables, and beef bacon. Pour dressing over and gently toss.
- Chill and serve: Let the salad chill in the fridge for about 30 minutes before serving.
Notes
Best enjoyed chilled. Add avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American