I love BLT's. I love them even more with the addition of avocado, but then ANYTHING tastes better with some of the green creamy goodness in it. It is also no secret if you've been following my blog, that I love bacon. I think just a little bit of bacon goes a long way in flavoring a dish and making it a standout. Tomatoes are another of my favorites, and I use them almost daily in the summer time when they are ripe. So, when I saw the picture for this salad on Photograzing, I had to click on it. I was not disappointed. All of my favorite things rolled into one delicious sounding salad. I was sold!
This salad is another very quickly made dish, which is great, especially during the week with the dinnertime rush a lot of us experience. Bacon is chopped and cooked until crisp. Meanwhile, pasta is cooked, and while cooking, you can go ahead and chop the tomatoes and make your dressing. A quick dressing of mayonnaise (you can use light mayo as well) with lots of lemon juice, seasonings, and dill is whisked together and then added to the cooked pasta along with the bacon and tomatoes. The salad is chilled for about 30 minutes (fix your sides during this time), and right before serving you add the cut up avocados (any earlier and they turn brown). Done! I told you it was quick.
This salad was a HUGE hit in our house. We loved the tartness of the dressing along with the creamy avocado and smokiness of the bacon. I served it with grilled chicken, but I could certainly eat a bowl of this all by itself and be happy. The recipe called for dried dill, and while it was good, the next time I will make sure to use fresh dill. This dish will be making many more repeat appearances in our home, and if you like all these ingredients as well, this is a great salad to fix!
Creamy Bacon, Tomato, and Avocado Pasta Salad
6 slices bacon, chopped into 1-inch pieces
3/4 pound (12 ounces) dried Rotini pasta
1 cup mayonnaise
Juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 1/2 teaspoons dried dill (or 1 tablespoon freshly chopped dill)
1 1/2 cups tomatoes, seeded and diced
2 avocados, pitted and cubed
Cook bacon until crisp. Transfer to a paper towel lined plate. Set aside.
Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.
While your bacon and pasta are cooking, whisk mayonnaise, lemon juice, salt, garlic powder, pepper and dill together in a bowl.
Stir cooled pasta, diced tomatoes, and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes. Right before serving add cubed avocados.
Adapted from: Life's Ambrosia