From CarlsbadCravings. Jennifer puts out yet another spectacular recipe. Sadly, her Lemon Chive Dressing calls for mayo. In other recipes on this site I've already discussed my loathing for mayo, so I've substituted Greek yogurt here. She also uses asparagus - not a fan of that, either, so I substituted avocado instead. Hey, they both start with "a" 😁
Ingredients
Pasta Salad
|
Lemon Chive Dressing
|
What to do with them...
- Cook the bacon until it’s browned and just beginning to crisp.
- While the bacon cooks, whisk together all of the Lemon Chive Dressing ingredients. Refrigerate until ready to use.
- Cook pasta in generously salted water just short of al dente. Drain the pasta and rinse with cold water then toss with a drizzle of olive oil to keep the pasta from sticking.
- Add all of the salad ingredients to a large bowl. Add Lemon Chive Dressing and toss until evenly coated. Season with additional salt and pepper to taste. Serve immediately.
- If you're making the salad ahead of time, add pasta, peas, bell peppers and cherry tomatoes to a large bowl and toss with half of the dressing once the pasta has cooled. Cover with plastic wrap and refrigerate. Refrigerate the lettuce, bacon and Parmesan separately. Don't slice the avocado until you're ready to serve.
- When you're ready to serve, slice the avocado, and add the lettuce, bacon, parmesan, and the remaining dressing. Toss it all until evenly combined. Taste and add a splash more lemon if desired and salt and pepper to taste.