High Protein BLT Pasta Salad with Avocado
Serves 60 mins prep20 mins cook
Made with creamy avocado and crispy bacon, this high protein BLT pasta salad will be your go-to meal of the summer!
0 servings
What you need
Instructions
0 Preheat the oven to 425 degrees and line a baking sheet with foil. Bake the [wprm-ingredient text="12 slices bacon" uid="8"] for about 15 minutes until crispy. You can also use the air fryer. When done, remove from the oven and pat dry with a paper towel. Chop or crunch the bacon into small pieces and set aside.Cook the [wprm-ingredient text="2 c shredded chicken" uid="15"] if needed or use canned or rotisserie. 2 Cook [wprm-ingredient text="16 oz banza farfalle pasta" uid="0"] as directed, strain, and run under cold water to cool immediately. 6 While the pasta and bacon is cooking, dice the [wprm-ingredient text="1 avocado" uid="2"] and [wprm-ingredient text="1 red onion" uid="6"] and halve the [wprm-ingredient text="2 cups cherry tomatoes" uid="4"]. 8 Mix the [wprm-ingredient text="2 tbsp mayo" uid="9"], [wprm-ingredient text="¼ c white vinegar" uid="10"], [wprm-ingredient text="¼ c avocado oil" uid="11"], [wprm-ingredient text="1 tsp salt" uid="12"], [wprm-ingredient text="¼ tsp pepper" uid="13"], and [wprm-ingredient text="2 tbsp dijon mustard" uid="14"] in a bowl or jar. 10 Combine everything in the large bowl with the dressing and gently mix to coat in sauce. Enjoy right away or leave in the fridge until ready to eat. This can be kept in the fridge for 5 days.View original recipe