Crisp bacon, avocado, and pasta tossed with creamy dressing and fresh vegetables for a flavorful meal or side.
# What You'll Need:
→ Pasta
01 - 10 oz short pasta (fusilli, rotini, or penne)
02 - 1 teaspoon salt for pasta water
→ Bacon
03 - 6 slices bacon
→ Vegetables
04 - 1 1/2 cups cherry tomatoes, halved
05 - 1 large ripe avocado, diced
06 - 3 cups romaine lettuce, chopped
07 - 2 green onions, thinly sliced
→ Dressing
08 - 4 tablespoons mayonnaise
09 - 2 tablespoons sour cream
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - Salt and freshly ground black pepper, to taste
→ Optional Additions
14 - 2 tablespoons chopped fresh parsley or chives
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain and rinse under cold water to cool.
02 - Place bacon slices in a skillet over medium heat. Cook until crisp, turning occasionally, for 6 to 8 minutes. Transfer to a paper towel-lined plate and allow to cool before chopping into bite-sized pieces.
03 - In a small bowl, whisk mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper until the mixture is smooth.
04 - In a large mixing bowl, toss cooled pasta, cherry tomatoes, romaine lettuce, green onions, and most of the chopped bacon with the prepared dressing until well coated.
05 - Just before serving, gently fold in diced avocado to maintain texture and color.
06 - Transfer salad to a serving dish. Garnish with remaining bacon pieces and chopped parsley or chives. Serve immediately or refrigerate for up to 2 hours for a chilled salad.
