Ingredients
Scale
AVOCADO RANCH DRESSING
- 1 avocado
- ¼ cup (5 g) fresh flat-leaf (Italian) parsley
- ¼ cup (15 g) fresh dill
- 1 tbsp fresh chives
- 1 tbsp lemon juice
- 2 tbsp whole-egg mayonnaise
- 1 cup (250 ml) buttermilk
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
SALAD
- 200 g (7 oz) bacon slices
- 500 g (1 lb 2 oz) pasta spirals (or pasta of your choice), cooked and drained
- 1 avocado, cut into chunks, plus extra slices for garnish
- 2 cups (70 g) rocket (arugula) or baby spinach leaves
- 1 cup (150 g) grape or cherry tomatoes, halved
- 1 red onion, finely diced
- Dill sprigs, to garnish
Instructions
- Add all the avocado ranch dressing ingredients to a food processor or blender and process until smooth.
- Preheat the oven to 220°C (425°F) (200°C/400°F fan).
- Line a baking tray with baking (parchment) paper and arrange the bacon slices so that they are flat and not overlapping. Bake for 10–15 minutes or until crispy and golden. Allow to cool (the bacon will harden as it cools).
- Combine the bacon, pasta, avocado, rocket or spinach leaves, tomatoes and red onion in a large bowl. Drizzle with the avocado ranch dressing and toss to combine.
- Garnish with the extra avocado slices and dill sprigs and serve immediately.
Notes
MAKE AHEAD
Prepare the Avocado Ranch Dressing up to 3 days in advance and store in an airtight container in the refrigerator. Combine with remaining ingredients just before serving.
LEFTOVERS
Store leftovers in the fridge in an airtight container for 1–2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: salad, pasta salad
- Method: combine
- Cuisine: Italian