BLT Avocado Pasta Salad

1 lb. macaroni, bow tie or rotini pasta

1 lb. bacon, cooked, crumbled

2 large tomatoes, diced

2 cups iceberg or romaine lettuce, chopped

1/2 cup red onion, diced

1/2 cup mayonnaise

1/2 cup plain Greek yogurt

1 tablespoon apple cider vinegar

3 oz. blue cheese, crumbled

2 avocados, seed and skin removed, dived

Salt and Pepper, to taste

Cook pasta according to package directions.

Drain pasta; let cool. Place cooled pasta in a large serving bowl with the bacon, tomatoes, lettuce, red onion, salt and pepper. In a small bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, blue cheese, salt and pepper. Pour over pasta mixture; stir well. Gently fold in the avocado. For best flavor, refrigerate for at least 2 hours before serving.

Note: If not a blue cheese fan, substitute store bought or homemade ranch dressing or Italian dressing.

Sponsor: Dan’s Market


  • Spinach and Strawberry Salad

  • Greek Barley Salad

  • Ranch Bacon Burgers

  • Recipe: Cream cheese Italian chicken & Italian Artichoke Chicken Pasta

  • Buffalo Chicken Salad

  • Greek Veggie Sandwich Wraps

  • Recipe: Healthy Fresh Mex Salad

  • Corned Beef and Coleslaw Sandwiches

  • Southwest Beef Casserole

  • Greek Chicken Pasta

  • Sausage and Spinach Creamy Linguine

  • Bacon, Jalapeno, Cheddar Deviled Eggs

  • Tomato and Basil Salad over Spinach