Each summer, we have a lot of garden fresh tomatoes. This salad a delicious way to showcase them as deconstructed Bacon, Lettuce, Avocado and Tomato sandwich in pasta form!
Course main, Salad
Cuisine American
Prep Time 25 minutesminutes
Cook Time 8 minutesminutes
Total Time 33 minutesminutes
Servings 6servings
Author Debby - www.AFeastfortheEyes.net
Ingredients
6-8slices baconI use thick-cut Applewood Bacon
8 ozfusilli, farfalle or curly pasta
For the dressing:
½cupmayonnaise
1/3cup whole milk
½packetranch dressing seasoning mixone packet = 1 oz.
juice of one lemon
1-2tspapple cider vinegaroptional; add to your personal taste
2Tbsp.Parmesan cheesegrated
¼tspblack pepper
Vegetables:
½pint grape tomatoesI used three small tomatoes, chopped
2cupsromaine lettuce(one head) chopped
½cupred onionwe prefer 2 green onions, as it's milder
1mediumavocadodiced (optional)
¼cupfresh dill or parsleyI didn't use; I added the green stalks of the green onion, chopped
Instructions
Cook the bacon the way that you prefer until it is crispy. Drain and place onto a paper towel. Cut into bite-sized pieces and set aside.NOTE: I cook my bacon in my Air Fryer on 400° for 15 minutes, turning halfway through until fully cooked.
Cook the pasta according to the package directions. Rinse with cold water and cool.
Make the dressing:
In a small bowl, whisk together the mayonnaise, milk, ranch dressing mix, lemon juice, Parmesan cheese and black pepper. Taste. If desired, add a splash of apple cider vinegar (I like the extra sweet-tartness.
Make the pasta salad:
In a large bowl, add the cooled pasta, and vegetables: lettuce, tomato, onion avocado.Add half of the chopped bacon.
Add half of the dressing and gently stir to combine, and to evenly coat the salad. You might have leftover dressing, depending on how much want. Add the remaining back on top, and either the chopped herbs or green part of the green onion.
NOTE: If you're not serving the pasta salad right away, reserve and add the bacon right before serving, so it doesn't become soggy.
Notes
Recipe source: Adapted from The Pioneer WomanNote: I cut the ingredients in half, since it's just the two of us. You can easily double the amount for to serve 8-12 people.