Bacon and Avocado Macaroni Salad
Loaded with fresh avocado and applewood smoked bacon tossed in a lemon-thyme dressing!
Ingredients
- 12 ounces elbows pasta
- 5 slices bacon, diced
- 2 avocados, halved, seeded, peeled and diced
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons fresh thyme leaves, for garnish
For the lemon thyme dressing
- ¾ cup mayonnaise
- ¼ cup freshly squeezed lemon juice
- 1 ½ tablespoons lemon zest
- 1 tablespoon sugar
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
- ⅓ cup olive oil
Instructions
- To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.
- Serve immediately, garnished with thyme.