Bacon, Chick Pea and Avocado Pasta Salad
Hey guys! I don't know about you but I love summer and I love pasta salad. Like I said in the slow oven cooked ribs article (here), I am yearning for the warm weather and summer months. I thought it might be useful for you guys if I started loading some recipes for the many upcoming summer picnics that you'll be attending or hosting.
Everyone loves a good pasta, macaroni or potato salad. And it is been my experience that every cook's "signature" pasta salad is a little bit of a twist on the classic Italian dressing dish. Good, don't get me wrong! I have my own version of that too. But I wanted to give you guys a few different ideas to wow all of the guests at the next picnic. Give 'em something they weren't expecting yet still quenches that craving for pasta salad.
This one has a couple unique ingredients, like avocado, chick peas and bacon (hence the creative title), and best of all, you aren't using dressing from a bottle. Very, very simple. You'll see.
-12 oz. of pasta (1 box of tri-color rotini or most of the box of a standard pound of pasta)
-2 green onions, finely chopped
-1/2 cup chick peas
-1 bell pepper, finely chopped
-1 avocado, smashed with a spoon or fork
-6 slices of crispy bacon, roughly chopped
-1/4 cup of good extra virgin olive oil
-1/4 cup sour cream
-4 tbsp. balsamic vinegar
-4 tbsp. honey
-Salt and pepper to taste
-1/2 cup of sharp cheese (you can use sharp cheddar cubed or any other sharp cheese - I used shaved parmasean)
Combine cooked and cooled pasta with all of the above ingredients. Incorporate by gently stirring. Cover and place in fridge for at least 3 hours. Stir again before serving and serve cold. Add more salt and pepper as needed.
So if you are heading to a picnic or hosting a backyard BBQ, give this recipe a shot. I'll have more for you soon. Remember to follow me on Instragram and Pinterest. Until the next time!