I'm writing this post on the train back from NY. I'm starting to decompress from 3 days of absolute loveliness, and I'm really excited to post again and share this Creamy Bacon Avocado Pasta Salad recipe with you. It was surreal to be surrounded by all things "blog" yet not post at all during that time. I barely even checked my email!
Anyway, my assigned blog for this month's Secret Recipe Club was The Daily Dish Recipes. Nicole is a mom of 5 kids (they're practically the Brady Bunch over there!) and she's constantly cooking and exposing her kids to new and different foods, helping them learn to eat a varied diet free of boxed and canned "convenience foods." I can appreciate that approach, because that's what I'm trying to do with my son. I was discussing this very topic over the weekend and was telling that person that one of my proudest moments was when my son said he didn't like the bread at school because it wasn't "healthy bread" (they use white bread and we only have whole wheat in our house). The molding of a young child's mind about making smart decisions with regards to what they eat is so important, and it's always nice to see someone else following a similar philosophy.
I feel like I've been making a lot of desserts and sweets lately so I wanted something savory from Nicole's blog. She recently posted this pasta salad recipe and we happened to have all the ingredients already in the house. I made a few changes from the original (swapped the pasta for whole wheat shells, omitted the olives, used turkey bacon, and replaced 1/2 the mayo with greek yogurt) and it turned out absolutely delicious. My husband stuck his finger in the dressing and said it was "Awesome!"
- 1/2 lb. dried whole wheat pasta shells
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 tsp. garlic salt
- 1 tsp. dry dill
- 1 lemon (juiced) (reserve a few tablespoons to coat the avocado)
- 1 c. halved cherry tomatoes
- 1 avocados, pitted and cut into 1″ pieces
- 5 slices of bacon, cooked, drained and cut into 1″ pieces
- 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, Greek yogurt, garlic salt, the dill and the juice from the lemon. 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. (TIP: 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, and the avocado. Gently stir in the mayo mixture.
- Cover and refrigerate for at least 45 minutes.