Fresh salad featuring bacon, avocado, pasta, cherry tomatoes, and romaine with a creamy tangy dressing.
# Ingredient List:
→ Pasta
01 - 10 oz short pasta (fusilli, rotini, or penne)
02 - 1 teaspoon salt for boiling water
→ Bacon
03 - 6 slices bacon
→ Vegetables
04 - 1.5 cups cherry tomatoes, halved
05 - 1 large ripe avocado, diced
06 - 3 cups romaine lettuce, chopped
07 - 2 green onions, thinly sliced
→ Dressing
08 - 4 tablespoons mayonnaise
09 - 2 tablespoons sour cream
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - Salt and freshly ground black pepper to taste
→ Optional
14 - 2 tablespoons chopped fresh parsley or chives
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water to cool completely. Set aside.
02 - While pasta cooks, place bacon in a skillet over medium heat. Cook until crisp, turning occasionally, approximately 6 to 8 minutes. Transfer to a paper towel-lined plate. Once cooled, chop into bite-sized pieces.
03 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and well combined.
04 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, lettuce, green onions, and most of the bacon, reserving some for garnish. Add the dressing and toss gently to coat all ingredients evenly.
05 - Just before serving, gently fold in the diced avocado to prevent browning and maintain texture.
06 - Transfer to a serving platter or bowl. Garnish with the remaining bacon and optional herbs. Serve immediately, or chill for up to 2 hours for a colder salad.
