What’s not to like about ABE in anything?
Anything that has avocado, bacon and egg together has to be good. Can’t say why this recipe jumped off the page at me but my first thought was boy does that look like a good “potato” salad. And then after another look I thought it was tortellini pasta and then finally after looking at the recipe I realized it was a trottole (spinning top shape) pasta.
I love potato salad and I can’t tell you the last time I’ve made it. My Cauliflower Potato Salad kind of took the place of my traditional version. When I make the cauliflower version now I like to add just one potato to the recipe to give it a little more dimension in flavors. This recipe I think will be the best of both versions; potato and pasta but with more of a potato salad taste.
So, if you can’t find the trottole (Kroger sells it) I would probably use orecchiette (little ears), giggle (little flowers is beautiful), or even a rotelle (wagon wheels) to add some visual interest to the dish.
Last Tuesday was our “get back to work” day at craft circle and the year always begins with a potluck. I made this salad but I left before it was eaten to go do my mall walk during lunch time and I didn’t want to be tempted by all the delicious foods the ladies brought. I left a large bowl of it at home for my husband to “snack” on; he really liked it and after 2 days had finished off the container.
With spring right around the corner and summer not too far behind that, why don’t you give this salad a try. And, if you do, please leave a note below. (There’s a little “note” button at the very bottom of post.)
Thanks dreamingindiy.com for the recipe. I tweaked it and add some diced cherry tomatoes and some very thinly sliced celery.
BLAST FROM THE PAST: This Lemon Raspberry Pound Cake is perfect for this time of the year; with Spring on the way this is a perfect light dessert.
Any shape of pasta will do. Just just a cute one.
Whisk the mayonnaise, sour cream, lime juice, salt and pepper and the package of Hidden Valley dressing mix in a small bowl.
Put the cooked pasta, halved tomatoes, green onions and celery in a large bowl.
Add the dressing and gently fold in the boiled eggs.
Before adding the avocado, cut it into large dice and put in a colander and run under cold water. This will help slow down the browning of the avocado. If you are making this the day before see note below.
Avocado Bacon and Egg Pasta Salad
- 16 oz. pkg. pasta shapes
- 4 hard boiled eggs peeled and diced
- 2 Ripe Avocados 1/2" cubes, (rinse under cold water)
- 5-6 green onions, thinly sliced
- 1 c. thinly sliced celery
- 1 c. cherry tomatoes, halved
- 12 oz. pkg. bacon fried and crumbled
- 1/2 c. Mayonnaise
- 1/3 c. Sour Cream
- 1 oz. pkg. Hidden Valley Powder Mix dressing
- juice and zest of 1 lime
- 1/4 tsp. Salt
- 1/8 tsp. freshly ground pepper
Prepare your pasta according to the package directions. Drain and leave to cool but do not rinse.
In a large bowl, combine the eggs, celery, red onion, diced avocado (that you have rinsed under cold water which will help it from turning dark) and the bacon crumbles. Save about 1/8 cup of the bacon for garnishing.
In another bowl, whisk the mayonnaise, sour cream, buttermilk ranch mix, the lime juice and the salt and pepper. Add this to the egg and avocado mixture and mix it all together.
Add the pasta and gently mix everything together until it's combined. Sprinkle remaining bacon on top. Serve. Refrigerate or serve right away.
When I made my salad I added the dressing the day before I was going to take it to my craft circle. I found that the pasta soaked up the dressing and wasn't as moist as when I first made it. I would suggest putting everything in a salad bowl except for the dressing and the avocado. Maybe pour 1-2 tablespoons of oil over the pasta to keep it from sticking together and then the day you are serving add the dressing and avocado right before serving.