BACON AND AVOCADO PASTA SALAD
12 ounces elbow macaroni
5 slices of bacon (diced)
2 avocados (peeled, pitted, and diced)
salt and pepper (to taste)
2 teaspoons fresh thyme leaves (for garnish)
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
salt and pepper (to taste)
1/3 cup olive oil
To prepare the dressing- in a food processor combine mayonnaise, lemon juice, lemon zest, sugar and thyme. Season with salt and pepper to taste. Turn the blender on and add the olive oil in a slow stream until emulsified. Set aside.
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
Heat a large skillet to medium high heat. Add the bacon and cook until brown and crisp (about 6-8 minutes). Drain on a plate lined with a paper towel.
In a large bowl combine the pasta, avocado, bacon, lemon-thyme dressing, and salt and pepper to taste. Serve right away and garnish with fresh thyme.
(Makes 4 Servings)
Photo: Elna Erasmus
