Crispy lardon and creamy avocado come together for a perfect summer pasta salad. Pair with Gold Peak Unsweetened Tea. RECIPE BELOW:
BACON AVOCADO PASTA SALAD
6 slices of thick-cut bacon, cut into lardons
5 scallions, chopped
1/4 cup fresh dill, chopped
4 large avocados
1 cup extra virgin olive oil
2 lemons, zest and juice
salt and pepper
1 lb. cooked and cooled rotelli (pinwheel) pasta
Heat a cast iron and cook the lardons until golden crispy, remove and drain on a paper towel-lined plate.
In a food processor, add the flesh of 2 avocados, zest and juice of lemons. Season with salt and pepper. Run the food processor and drizzle in the olive oil to emulsify. Add fresh dill and pulse.
In a large bowl, mix the pasta, lardons, and scallions.
Drizzle the avocado dressing over and gently toss to coat.
Chop remaining 2 avocados and place on top of pasta. Season with salt and pepper.
Serve and Enjoy