Summer Avocado Pasta Salad
This Summer Avocado Pasta Salad is perfect for any picnic, lunch, dinner, or a Memorial Day or Fourth of July potluck dish.
chopped into one inch pieces
Orecchiette whole wheat pasta
or small shells or bow tie – I use DeLallo
Juice of 1 lemon
halved cherry tomatoes
cut into chunks
fresh English peas
cooked and drained
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 avocados right before serving. Garnish with remaining fresh dill and serve!
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Reluctant Entertainer - Summer Avocado Pasta Salad