Blt pasta salad with avocado
this easy, creamy blt pasta salad recipe is loaded with healthy tomatoes, arugula, and avocado, plus crispy bacon that's all topped with a super simple-to-make ranch-style dressing made with mayo and greek yogurt.
recipe by @foodiecrush
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
1/2 cup plain greek yogurt
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
boil the pasta in a large p*t of salted water according to package directions just until al denté and still a bit firm. rinse under cool water and drain well. transfer to a large mixing bowl.
while the pasta is cooking, chop the bacon into 1/2" pieces and cook in a large skillet over medium heat until desired crispness. transfer the cooked bacon to a plate topped with a paper towel to drain well.
add the bacon, tomato, arugula, avocado and red onion to the pasta.
in a small bowl, mix the greek yogurt, mayonnaise, vinegar, chives, garlic powder, kosher salt and freshly ground black pepper. thin with milk, water or buttermilk if desired.
drizzle the dressing over the pasta and gently toss. taste for seasoning. serve chilled.
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