BLAT Pasta Salad

BLAT Pasta Salad Recipe Summary

Introduction: BLAT Pasta Salad is a simple, delicious, and inexpensive family dinner option, perfect for avocado lovers. This salad features large chunks of avocado, a creamy avocado ranch dressing, and can be garnished with additional avocado slices. It's suitable as a barbecue side dish, a light meal on its own, or a complete dinner with your favorite protein source.

Features:

Contains crispy bacon, lettuce, avocado, tomato, and pasta.

Served with homemade creamy avocado ranch dressing.

Quick to prepare, ideal for advance planning.

Preparation Time:

Total Time: 25 minutes

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients:

Avocado Ranch Sauce:

1 avocado

¼ cup (5g) fresh flatleaf (Italian) parsley

¼ cup (15g) fresh dill

1 tablespoon fresh chives

1 tablespoon lemon juice

2 tablespoons mayonnaise

1 cup (250ml) buttermilk

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon sea salt flakes

½ teaspoon freshly ground black pepper

Salad:

200g (7oz) sliced ​​bacon

500g (1 lb 2 oz) fusilli (or other pasta), cooked and drained

1 avocado, diced, plus extra slices for garnish

2 cups (70g) arugula or baby spinach leaves

1 cup (150g) grapes or cherry tomatoes, halved

Red onion 1 avocado, diced

Dill sprigs, for garnish

Instructions:

Make the avocado ranch sauce: Place all sauce ingredients in a food processor or blender and blend until smooth.

Bacon: Preheat oven to 220°C (425°F) (200°C/400°F for fan-operated ovens).

Line a baking sheet with parchment paper and lay the bacon slices flat, without overlapping.

Bake for 10-15 minutes, or until crisp and golden brown.

Remove and let cool (the bacon will harden as it cools).

Assemble the salad: In a large bowl, combine the bacon, pasta, avocado chunks, bouillon or spinach leaves, tomato, and red onion.

Drizzle with the avocado ranch sauce and toss to combine.

Garnish with extra avocado slices and dill sprigs and serve immediately.

Tips:

Prepare in advance: The avocado ranch sauce can be made up to 3 days ahead and refrigerated in an airtight container. Mix with any remaining ingredients just before serving. Storage: Leftover salad can be refrigerated in an airtight container for 1-2 days.

Review:

Reader Janette commented: "This homemade dressing is very fresh and has a lovely herbal aroma. It's very easy to make with an immersion blender. I love salads with 'chicken and tomato' ingredients, and this one was absolutely delightful!"