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Summer Avocado Pasta Salad
Servings:
6
Prep Time:
10
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
25
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Salad
Cuisine:
American
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
¾
cup
mayonnaise
Juice of 1 lemon
¾
teaspoon
salt
½
teaspoon
garlic powder
¾
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
Instructions
Cook the bacon until crisp; set aside on a paper towel. Crumble when cooled.
Cook pasta according to package directions; strain and cool. (You may need to run water over the pasta to prevent sticking.)
In a small bowl, add the mayonnaise, lemon, salt, garlic powder, pepper and 1 Tbsp. dill.
In a large bowl, add the cooled pasta, tomatoes, and peas. Toss to combine.
Add the dressing to the mixture; toss gently and refrigerate for 30 minutes.
Add in bacon and avocados right before serving. Garnish with remaining fresh dill and serve!
Notes
Originally posted May 2018.