I’m sneaking bites of bacon avocado pasta salad from the refrigerator as I type this. That’s because I didn’t get enough when I had it for lunch yesterday. Then again, for dinner. And I even contemplated having it for breakfast. I decided against it, obvi. Because that’s absurd. Then, I gave in. Pictures of this bacon avocado salad tortured me as I edited them. I’ve got 10 forks in my sink now. Because I kept telling myself that once I put it in the sink I wouldn’t come back for more. That really worked, didn’t it? All 10 times. Besides discovering that warm avocados are delicious, especially when complemented with bacon, I learned another important lesson: when the recipe calls for 1 avocado, I should really be buying 2-3. Somehow, between dicing avocados and placing them with the rest of the ingredients in the mixing bowl, they disappear. How does that even happen? 😉 No idea. In this pasta, I spy, with my little eye, avocados, tomatoes, red onions, fresh parsley, basil, and bacon. How can you go wrong with that? Really. Just take a minute to appreciate all. that. flavor. I’ve vowed to deliver full on flavor today within 20 minutes. Start to finish. And all you really need is one pot. I’ve also used turkey bacon to make this meal a bit healthier. You can use veggie bacon, regular, or whatever you prefer. That sounds like a (5) ☆☆☆☆☆ dinner to me! I think you might agree. Really there’s only four five steps you need to follow for this recipe:
- Boil your pasta 2. Cook your bacon 3. Chop your veggies 4. Make your lemon and olive oil vinaigrette 5. Dive in! Because I guarantee you that this bacon avocado pasta salad will disappear quickly. 😉
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