Bacon And Avacado Pasta Salad Recipes

BACON & AVOCADO PASTA SALAD

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper.
• In a medium bowl, drizzle tomatoes with olive oil and sprinkle with salt and pepper. Stir until tomatoes are coated. Transfer tomatoes to the prepared baking sheet and spread into a single layer. Bake for 15 to 20 minutes until tomatoes are slightly wilted and bursting. Remove from the oven and set aside.
• While the tomatoes cook, bring a large pot of water to a boil. Season water with a generous pinch of salt. Cook pasta according to package directions until al dente. Drain pasta and run under cold water until completely cooled.
• Add pasta to a large bowl and pour in avocado ranch dressing. Stir until pasta is completely coated.
• Run a knife through the avocado flesh to make a checkerboard pattern, then run a large spoon under the avocado right up against to skin to remove the flesh. Add most fo the avocado to pasta bowl.
• Add most of the crumbled bacon and roasted tomatoes to the pasta. Gently stir everything together until combined. Season with salt and pepper, to taste.
• Sprinkle reserved bacon, avocado, and tomatoes on top of the pasta salad. Cover with plastic wrap and refrigerate until ready to serve.

BACON AVOCADO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces.
• Mix basil, lemon juice, olive oil, garlic, pepper, and salt together in a small bowl.
• Combine bacon pieces and avocado in a large bowl. Stir in basil mixture. Add pasta; toss to combine. Sprinkle Romano cheese on top.

BACON AND AVACADO PASTA SALAD

Steps:

• To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
• In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.
• Serve immediately, garnished with thyme.
• Adapted from The Cozy Apron.

PASTA SALAD WITH BACON AND AVOCADO

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta is cooking, place chopped avocado in a small bowl. Drizzle with lemon juice and toss gently to coat.
• Rinse pasta under cool water and drain; transfer to a large bowl. Add chopped bacon, salad dressing, Monterey Jack cheese, green onions, black olives, and tomatoes; stir to combine. Gently stir in avocados. Place in the refrigerator to chill, 8 hours to overnight.

CREAMY BACON AVOCADO PASTA SALAD

Steps:

• Boil the pasta as directed on the package. Drain and then rinse with cold water to cool the pasta.
• In a small bowl, mix the mayonnaise, garlic salt, white (or red or black) pepper, the dill and the juice from the 1-2 lemons. Remember to save a few tablespoons of the lemon juice for the avocado. (keeps it from browning).
• In a small bowl, toss the avocado in a few tablespoons of lemon juice. (Usually what I do is squeeze ALL the lemon juice into the avocado bowl, toss well and then the remainder gets poured into the mayo mixture).
• Pour the drained and cool pasta into a large serving bowl. Add the tomatoes, sliced bacon, black olives and the avocado. Gently stir in the mayo mixture.
• Cover and refrigerate for at least 45 minutes.
• Serve cold. Delicious with burgers, sandwiches, steaks - whatever!

BACON AVOCADO SALAD

Steps:

• Place first 6 ingredients in a jar with a tight-fitting lid; shake well until blended. Refrigerate until serving., In a large bowl, combine romaine, bacon, tomatoes and onion. Toss avocados with lemon juice and add to salad. Sprinkle with cheese. Serve with dressing, shaking the jar to blend again if needed.

BACON AVOCADO CAPRESE PASTA SALAD

Steps:

• Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix (from salad box), oil, water and balsamic vinegar.
• Drain pasta; rinse with cold water. Shake to drain well.
• Add drained pasta, basil, tomatoes, mozzarella pearls, arugula, bacon and avocado to balsamic vinegar mixture; toss to coat. Serve immediately.

BACON & AVOCADO WARM PASTA SALAD

Steps:

• Bring a large pan of water to the boil. Cook the orzo following pack instructions, drain and set aside. Meanwhile, heat the oil in a frying pan and fry the bacon for 4-5 mins until crispy. Stir in the tomatoes and cook for a couple mins more. Stir in the orzo, pesto and avocado, and heat for 2 mins more.
• Spoon onto a serving plate, then scatter with rocket leaves and Grana Padano.