Rotini Pasta Salad with Avocado (Bacon Avocado Club)
This Pasta Salad with Avocado combines the flavors of a bacon avocado club with a fully loaded pasta salad.
Ingredients
- 1 pound bacon (about 1 1/2 cups)
- 12 ounces dry tri-color rotini pasta
- 1 medium avocado, pitted, peeled, and diced (about 1 cup)
- 1/2 large lemon, juiced (about 1 1/2 tablespoons)
- 8 ounces Colby Jack cheese, cut into 1/2-inch cubes (about 2 cups)
- 1 1/2 cups grape tomatoes, halved
- 1 cup jarred pepperoncini, drained and chopped
- 1/2 cup sliced black olives, drained
- 16 ounces Italian dressing store-bought or homemade (about 2 cups)
- 2 teaspoons fresh parsley, chopped
Instructions
- COOK THE BACON: Place 1 pound bacon in a large skillet over medium heat. Cook for 8 to 10 minutes, flipping the strips with tongs, until the bacon sizzles steadily and turns deep golden brown and crisp. Move the bacon to a paper towel-lined plate to drain. Once it is cool enough to touch, crumble it into small pieces and set aside.
- COOK THE PASTA: Bring a large pot of salted water to a rolling boil. You will see big bubbles breaking the surface. Add 12 ounces dry tri-color rotini pasta and cook per the package directions until al dente, about 8 to 10 minutes. The pasta is ready when a piece feels tender at the edges with a slight firmness in the center when you bite it.
- COOL THE PASTA: Pour the pasta into a colander in the sink to drain. Rinse it under cold running water for about 1 minute, tossing with your hands, until the pasta feels completely cool to the touch. Shake the colander to drain well, then place the pasta in a large mixing bowl.
- PREP THE AVOCADO: Dice 1 medium avocado, pitted, peeled, and diced and place the pieces in a small bowl. Right away, squeeze the juice from 1/2 large lemon, juiced (about 1 1/2 tablespoons) over the avocado. Toss gently until every piece glistens with juice. The lemon juice keeps the avocado bright green.
- COMBINE THE SALAD: Add the avocado, 8 ounces Colby Jack cheese, cut into 1/2-inch cubes, 1 1/2 cups grape tomatoes, halved, 1 cup jarred pepperoncini, drained and chopped, 1/2 cup sliced black olives, drained, and the crumbled bacon to the bowl of pasta. Toss with a large spoon until the colors look evenly mixed throughout the bowl, about 30 seconds.
- DRESS THE SALAD: Pour 1 cup (half) of the 16 ounces Italian dressing over the salad and sprinkle in 2 teaspoons fresh parsley, chopped. Stir gently and slowly, lifting from the bottom, until every piece looks glossy with dressing, about 1 minute. Gentle stirring keeps the avocado pieces whole and pretty.
- CHILL THE SALAD: Cover the bowl and refrigerate until you are ready to serve, at least 30 minutes. The salad tastes best cold, and chilling lets the tangy dressing flavor soak into the pasta.
- FINISH AND SERVE: Just before serving, pour 1/2 cup of the remaining Italian dressing over the salad and toss gently until it looks freshly glossy again. Taste a piece of pasta and add up to the remaining 1/2 cup dressing until the salad tastes zesty and bright to you. Serve cold.
Notes
MAKE-AHEAD: Build the salad up to 24 hours ahead with the first half of the dressing only. Hold the second addition of dressing until just before serving so the pasta stays moist and flavorful.
STORAGE: Keep leftovers refrigerated in an airtight container for 3 to 4 days. The avocado is at its best within the first day or two.
HOMEMADE OPTIONS: This recipe is even better with our Copycat Olive Garden Salad Dressing. Link in the post. For store-bought, we like Newman's Own and Bernstein's. Cheese and garlic versions work great.
SUBSTITUTIONS: Swap diced salami or grilled chicken for the bacon, or use all three. Fresh Parmesan, Cheddar, Monterey Jack, or Pepper Jack all work in place of Colby Jack. Pepperoncini is optional.
PASTA NOTE: Tri-color rotini comes in a 12-ounce box. White rotini comes in a 16-ounce box. Either works. For a full 16-ounce box, plan on a little extra dressing.
DRESSING TIP: Pasta absorbs dressing as it sits. Adding half before chilling and the rest just before serving keeps every bite coated and flavorful.
Nutrition
Serving: 1 | Calories: 608cal | Carbohydrates: 40g | Protein: 14g | Fat: 77g | Saturated Fat: 30g | Cholesterol: 81mg | Sodium: 677mg | Sugar: 6g | Fiber: 4g | Calcium: 219mg | Iron: 1mg