A fresh blend of bacon, avocado, pasta, and crisp greens with a tangy dressing.
# What You Need:
→ Pasta
01 - 10 oz short pasta (fusilli, rotini, or penne)
02 - 1 teaspoon salt for boiling water
→ Bacon
03 - 6 slices bacon
→ Vegetables
04 - 1.5 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water to cool. Set aside.
02 - While pasta cooks, place bacon in a skillet over medium heat. Cook until crisp, turning occasionally, about 6 to 8 minutes. Transfer to a paper towel-lined plate. Once cool, chop into bite-sized pieces.
03 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth.
04 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, lettuce, green onions, and most of the bacon. Reserve a little bacon for garnish. Add the dressing and toss gently to coat.
05 - Just before serving, gently fold in the diced avocado.
06 - Transfer to a serving platter or bowl. Garnish with remaining bacon and optional herbs. Serve immediately, or chill for up to 2 hours for a colder salad.
