SUMMER AVOCADO PASTA SALAD

YIELD: 6

PREP TIME: 10 minutes

COOK TIME: 15 minutes

TOTAL TIME: 25 minutes

This Summer Avocado Pasta Salad is perfect for any picnic, lunch, dinner, or a Memorial Day or Fourth of July potluck dish.

8 slices bacon, chopped into one inch pieces
16 oz. Orecchiette whole wheat pasta (or small shells or bow tie - I use DeLallo)
3/4 cup mayonnaise
Juice of 1 lemon
3/4 teaspoon salt
1/2 teaspoon garlic powder
3/4 teaspoon white pepper
2 Tbsp. fresh dill
1 cup halved cherry tomatoes
1 avocado pitted, cut into chunks
10 oz. fresh English peas, cooked and drained

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Cook the bacon until crisp; set aside on a paper towel. Crumble when cooled.
Cook pasta according to package directions; strain and cool. (You may need to run water over the pasta to prevent sticking.)
In a small bowl, add the mayonnaise, lemon, salt, garlic powder, pepper and 1 Tbsp. dill.
In a large bowl, add the cooled pasta, tomatoes, and peas. Toss to combine.
Add the dressing to the mixture; toss gently and refrigerate for 30 minutes.
Add in avocados right before serving. Garnish with remaining fresh dill and serve!