Description
This BLT Pasta Salad with Avocado is a refreshing twist on the classic BLT sandwich, incorporating creamy avocado and a tangy Greek yogurt dressing. Perfect for potlucks, picnics, or as a light lunch.
Ingredients
Units
Scale
Pasta Salad:
- 1 pound short pasta noodles (such as shells, farfalle, cavatappi)
- 1 pound bacon
- 1 pint cherry tomatoes, sliced in half
- 2 cups arugula leaves
- 1 avocado, chopped
- 1/4 cup thinly sliced red onion
Dressing:
- 1/2 cup plain Greek yogurt (low-fat or full-fat)
- 1/2 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon fresh minced chives
- 1 tablespoon fresh minced flat-leaf parsley
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Boil the pasta: Cook pasta in salted water until al denté, then rinse and drain.
- Cook the bacon: Chop and cook bacon until crispy, then drain on paper towels.
- Combine ingredients: Mix bacon, tomatoes, arugula, avocado, and red onion with the pasta.
- Prepare dressing: Mix Greek yogurt, mayonnaise, vinegar, chives, parsley, garlic powder, salt, and pepper in a bowl.
- Toss and chill: Drizzle dressing over pasta mixture, toss gently, and chill before serving.
Notes
- If you’re short on time or ingredients, a quality bottled Ranch dressing can be used as a substitute for the homemade dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
