Pasta Salad with Bacon and Avocado recipe
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Ingredients
- 1 pound bacon ½ (16 ounce) package rotini pasta 1 ripe avocado, chopped 2 tablespoons lemon juice 1 (8 ounce) bottle creamy Italian salad dressing (such as Marie's®) 1 cup shredded Monterey Jack cheese ½ cup diced green onions 1 (4 ounce) can sliced black olives 1 medium tomato, diced
Nutrition Info
- 534.2 caloriescarbohydrate: 38.2 gcholesterol: 44.1 mgfat: 34.1 gfiber: 4.5 gprotein: 20.1 gsaturatedFat: 9.7 gservingSize: -sodium: 1454.1 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Pasta Salad with Bacon and Avocado
Directions
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
Meanwhile, bring a large pot of lightly salted water to a boil, cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
While pasta is cooking, place chopped avocado in a small bowl. Drizzle with lemon juice and toss gently to coat.
Rinse pasta under cool water and drain, transfer to a large bowl. Add chopped bacon, salad dressing, Monterey Jack cheese, green onions, black olives, and tomatoes, stir to combine. Gently stir in avocados. Place in the refrigerator to chill, 8 hours to overnight.