Pasta Salad with Avocado

This easy, creamy BLT pasta salad recipe is loaded with healthy tomatoes, arugula, and avocado, plus crispy bacon that's all topped with a super simple-to-make Ranch-style dressing made with mayo and Greek yogurt.

  • 1 avocado chopped
  • 1 pint cherry tomatoes sliced in half
  • 1 pound bacon
  • 1 pound short pasta noodles such as shells, farfalle, cavatappi
  • 1 tablespoon fresh minced chives
  • 1 tablespoon fresh minced flat leaf parsley
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1/4 cup thinly sliced red onion
  • 2 cups arugula leaves
  • 2 tablespoons white vinegar

Pasta Salad with Avocado

  1. Boil the pasta in a large pot of salted water according to package directions just until al denté and still a bit firm. Rinse under cool water and drain well. Transfer to a large mixing bowl.
  2. While the pasta is cooking, chop the bacon into 1/2" pieces and cook in a large skillet over medium heat until desired crispness. Transfer the cooked bacon to a plate topped with a paper towel to drain well.
  3. Add the bacon, tomato, arugula, avocado and red onion to the pasta.
  4. In a small bowl, mix the Greek yogurt, mayonnaise, vinegar, chives, garlic powder, kosher salt and freshly ground black pepper. Thin with milk, water or buttermilk if desired.
  5. Drizzle the dressing over the pasta and gently toss. Taste for seasoning. Serve chilled.

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