Bacon Avocado Pasta Salad
An easy, 20 minute recipe for bacon avocado pasta salad. Fusilli pasta, Roma tomatoes, red onions, parmesan cheese, bacon, and avocados tossed in a lemon and olive oil vinaigrette. Totally weeknight perfect!
Ingredients
For the Bacon Avocado Pasta Salad:
- 14 oz fusilli pasta
- 8 bacon strips I used turkey bacon, you can use regular, vegetarian strips, whatever you prefer
- 1/2 cup red onions diced
- 2 roma tomatoes diced
- 1 XL avocado or 2 medium diced
- 1/4 cup parmesan cheese
- 1/3 cup parsley chopped
- 1/3 cup basil chiffonade
For the vinaigrette:
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon garlic powder or more to taste
- 1/8 teaspoon smoked paprika or more to taste
- salt and pepper to taste
Instructions
To make the bacon avocado pasta salad:
- In a large pot of boiling water, cook our pasta according to package directions. Drain, set aside. While, the pasta is cooking, Heat a large skillet over medium heat. Add bacon and cook until brown and crispy, transfer to a plate lined with paper towel. Let cool completely before dicing.
- Combine the pasta, cooked bacon, red onions, tomatoes, avocado, parmesan, parsley, and basil in the same pot as you cooked the pasta or a large bowl.
To make the vinaigrette:
- Combine the olive oil, lemon juice, lemon zest, garlic powder, and paprika in a small bowl, using a small whisk or a fork, whisk the ingredients until they are completely combined. Alternately, you can add the ingredients into a small cover, cap it, and give it a good shake.
- Drizzle the dressing over the salad when ready to serve. Season with salt and pepper to taste.
