SUMMER AVOCADO PASTA SALAD

SUMMER AVOCADO PASTA SALAD

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Smrpasavc - Recipes

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description

SUMMER AVOCADO PASTA SALAD

YIELD: 6

 

PREP TIME: 10 minutes

 

COOK TIME: 15 minutes

 

TOTAL TIME: 25 minutes

This Summer Avocado Pasta Salad is perfect for any picnic, lunch, dinner, or a Memorial Day or Fourth of July potluck dish.

INGREDIENTS:

  • 8 slices bacon, chopped into one inch pieces
  • 16 oz. Orecchiette whole wheat pasta (or small shells or bow tie - I use DeLallo)
  • 3/4 cup mayonnaise
  • Juice of 1 lemon
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon white pepper
  • 2 Tbsp. fresh dill
  • 1 cup halved cherry tomatoes
  • 1 avocado pitted, cut into chunks
  • 10 oz. fresh English peas, cooked and drained

DIRECTIONS:

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  1. Cook the bacon until crisp; set aside on a paper towel. Crumble when cooled.
  2. Cook pasta according to package directions; strain and cool. (You may need to run water over the pasta to prevent sticking.)
  3. In a small bowl, add the mayonnaise, lemon, salt, garlic powder, pepper and 1 Tbsp. dill.
  4. In a large bowl, add the cooled pasta, tomatoes, and peas. Toss to combine.
  5. Add the dressing to the mixture; toss gently and refrigerate for 30 minutes.
  6. Add in avocados right before serving. Garnish with remaining fresh dill and serve!