Company arrived this weekend. My poor friends were subjected to a fall menu because I was testing recipes for a book. Their main course was going to be Meatloaf Mummies, but what to serve with it?
Sure, you're thinking I should throw something on the grill. That would have been my inclination, except it was our third straight day of pouring rain. For some reason, I kept thinking of guacamole and how nice the creamy avocado would be with pasta. So I went with bow-tie pasta and added avocado, tomatoes, and red pepper. And I discovered a package of leftover bacon. Perfect!
This is super simple but it turned out great. You can cook the pasta and bacon ahead of time, which simplified everything. In fact, you can make the whole thing ahead of time, except for the avocado and cherry tomatoes. The avocado is likely to turn brown if it's not added at the last minute, and we all know tomatoes lose their flavor in the fridge.
Avocado Bacon Pasta Salad
6 slices bacon
8 ounces bow-tie pasta (or rotini or shells)
1/2 sweet onion, chopped
1 red pepper, chopped
1/2 cup mayonnaise
2 tablespoons lemon juice (or to taste)
3/4 teaspoon garlic powder
1/2 teaspoon salt
5-6 cherry tomatoes
1 ripe avocado
Cook the bacon until crisp and cook the pasta according to directions on the package.
When the pasta is cool, crumble the bacon into it. Add the onion, red pepper, garlic powder, and mayonnaise and mix thoroughly. Add lemon juice, salt and pepper to taste. Refrigerate at this point if you are not going to eat it right away.
Before serving, add the chopped avocado and halved cherry tomatoes.