Avocado Egg and Bacon Pasta Salad Side Dish – Easy Quick Recipe
Avocados, Eggs and Bacon were meant to go together! This is the perfect easy and delicious pasta salad side dish. Bring it to 4th of July holiday celebrations, summer cookouts, fall tailgating lunch spreads, potlucks and backyard dinner parties! It tastes amazing immediately and even better after an hour in the fridge!
3Green OnionsSliced into thin rounds (I like to cut them on the diagonal for a fun flare)
19 ounce packageReal Bacon Pieces and Crumblesor apx. 6 slices of cooked and crumbled bacon
3TablespoonsButtermilk Ranch Mixdry powdered – it comes in individual packets or in bigger jars
1/8 taspoonBlack Pepperfreshly ground or packaged finely ground
My favorite way to “boil” eggs is to bake them. It’s super easy and they turn out PERFECTLY every time. I just place each egg separately in the cups in a muffin tin and bake them at 325 degrees for 30 minutes. Transfer them to ice water to soak and cool for a couple minutes, then peel and dice them up!
Prepare your pasta according to the package directions. Drain and leave to cool but do not rinse.
In a large salad bowl, combine your diced eggs, diced avocado, sliced green onions and bacon crumbles. (set a little bit of the bacon crumbles and sliced onions aside to sprinkle on top of the salad once it’s all mixed up – just to be pretty)
In a separate small bowl, whisk together the mayonnaise, sour cream, buttermilk ranch powdered mix, the juice of the whole lime and salt and pepper. Add this mixture to the egg and avocado mixture in the large bowl and mix it all together well.
Dump in the pasta and gently mix everything together until it’s all evenly combined.
Sprinkle remaining bacon crumbles and sliced green onions on top. Serve and enjoy! You can cover it to chill in the fridge until the party or serve right away! It’s really yummy either way. The avocados will turn a really dark green if you chill it overnight – it won’t be as pretty as if you serve it right away, but it will still be delicious!
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