Ingredients
Scale
- 10 slices Turkey Bacon (cooked and chopped into one inch pieces)
- 16 oz. Orecchiette whole wheat pasta (or small shells or bow tie)
- 1 cup halved cherry tomatoes
- 2 avocados pitted (cut into chunks)
- 10 oz. fresh English peas (cooked and drained)
- ¾ cup mayonnaise
- Juice of 1 lemon
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¾ teaspoon white pepper
- 2 tablespoons fresh dill
Instructions
- Cook the Turkey Bacon until crisp. Once done, set aside on a paper towel to absorb excess grease. After cooling, crumble it into bite-sized pieces.
- Cook the orecchiette whole wheat pasta according to package directions. Remember to add salt to the water while boiling; avoid using oil when cooking pasta. Once cooked, strain and allow it to cool.
- In a small bowl, combine mayonnaise, lemon juice, salt, garlic powder, white pepper, and 1 tablespoon of fresh dill. Mix well until smooth.
- In a large bowl, add the cooled pasta along with halved cherry tomatoes and cooked English peas. Toss gently to mix everything evenly.
- Pour the dressing over the pasta mixture. Toss gently again to ensure all ingredients are coated well. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Just before serving, fold in the avocado chunks carefully so they remain intact. Garnish with remaining fresh dill for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No cooking required after initial preparation
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg