Try this Creamy Avocado Pasta Salad recipe, or contribute your own.
- Carbohydrate 34.6249319435933 g
- Cholesterol 64.910303726 mg
- Fat 25.2163609792667 g
- Fiber 0.567902093743285 g
- Protein 9.42977150022 g
- Saturated Fat 5.58839491320267 g
- Serving Size 1 1 Serving (140g)
- Sodium 419.743543678667 mg
- Sugar 34.05702984985 g
- Trans Fat 2.51360442732467 g
- Calories 402 calories
Step-by-step
- Prepare the pasta according to package directions. Once tender drain the pasta and run cold water throughout to cool the pasta down. Place in a large bowl.
- To prepare the dressing add all the dressing ingredients to a blender and process until smooth. Pour over the cooled pasta and toss to coat.
- Fold in the diced avocado, grape tomatoes, bacon, and basil. Season with additional salt and pepper if desired. Enjoy!
Replacing the dairy-heavy ranch dressing with a purée of soaked cashews and lemon juice maintains the required emulsion without purchasing specialized bottled items. Large shell pasta acts as a sturdy vessel for heavy components, whereas smaller tubular shapes risk collapsing under dense mix-ins. Boiling the pasta in salted water until it reaches an al dente state prevents the starch from dissolving into mush when chilled.
Cooling the drained pasta under cold running water halts internal cooking immediately and washes away surface starch that otherwise causes clumping. Blending the avocado directly into the dressing base creates a uniform green coating that clings to every crevice of the shells. Acid from the fresh lime juice serves a dual purpose, imparting brightness while halting the polyphenol oxidase enzymes responsible for rapid browning in the cut fruit.
Bacon adds a distinct smoke and salt profile that can be omitted for vegetarian diners by substituting smoked paprika and toasted sunflower seeds. Grape tomatoes should be halved and salted thirty minutes prior to mixing, allowing excess water to drain so they do not dilute the dressing over storage windows lasting up to forty-eight hours in the refrigerator. Pairing this rich dish with a simple vinegar-dressed green salad balances the heavy fats of the avocado and bacon components.
