Pasta salads have always struck me as rather bland, boring and unappetizing. There is just SO much flat-tasting pasta, with little bits of other ingredients hiding in the folds, and all of it swimming in some lackluster dressing – gack! But not this pasta salad!

The very first thing that sets it apart, to my way of thinking, is the visual appeal of its fresh and lovely green color. It isn’t going to be some wallflower dish, sitting all alone on a deserted corner of the buffet table with color like that! Coupled with the remarkable taste that comes from the creamy, tangy, lightly spiced dressing, I think it is the perfect summer side dish.

 

INGREDIENTS

For the Salad

8 oz. rotini or bow tie pasta

1 cup cherry tomatoes, diced

8 slices bacon, cooked crisp & crumbled

1 green onion, thinly sliced

2 tablespoons chopped cilantro

1 avocado, diced

1 teaspoon lime juice

For the Dressing

1 ripe avocado

½ fresh lime, juiced

¼ cup chopped cilantro

½ teaspoon cumin

½ teaspoon garlic powder

½ cup buttermilk

Salt & pepper to taste

INSTRUCTIONS

For the Salad

Cook pasta according to package directions. Drain and run under cold water.

Toss diced avocado with lime juice.

Combine all ingredients in a large bowl gently toss with dressing.

Refrigerate 1 hour before serving.

For the Dressing

Place all dressing ingredients in a blender and process until smooth.

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Quick Tip:  The dressing will tend to thicken up, if you make it very far in advance. If it does, just stir in a bit of buttermilk before serving the salad.

Recipe and image courtesy of Holly at Spend With Pennies