If you've ever stood in the kitchen staring at a pile of grilling sides wondering which one is going to be the one, the dish that people scrape the bowl for, the one that gets texted about later, this is it!
At Chez Jacobsen, pasta salad is serious business. My husband Johnny has been experimenting with versions for years - tweaking, tasting, adjusting - on a one-man mission to perfect the ultimate grilling side dish. This creamy avocado pasta salad is one of my personal favorites from his lineup, and honestly? I think the bacon is what puts it over the top.
It's fresh. It's creamy without being heavy. The avocado does all the work that mayo usually gets credit for, and the crispy bacon and fresh basil take it somewhere completely unexpected. Serve it alongside burgers, ribs, grilled chicken - anything coming off the grill - and watch it disappear before the main course is even plated.
Johnny may be the pasta salad king around here, but this one? This one we're sharing with everybody!
Why You'll Love This Recipe
- Creamy and satisfying without a drop of mayo - the avocado does all the heavy lifting
- Crispy bacon adds a salty, smoky punch that makes this pasta salad completely unique
- Fresh basil and lemon juice keep it bright and vibrant - nothing heavy or overdressed
- Perfect for cookouts, potlucks, game day spreads, or any summer gathering
- Ready in under 30 minutes of active prep - just chill and serve
- Pairs beautifully with anything coming off the grill
Ingredients
- 8 oz bowtie pasta noodles
- 2 avocados, peeled and diced
- 2 roma tomatoes, diced
- ¼ cup fresh basil, chopped
- ¼ cup bacon pieces
- 1 teaspoon minced garlic
- 2 tablespoon olive oil
- 3-4 tablespoon lemon juice
- 2 tablespoon parmesan cheese, shredded
- Salt and pepper to taste
Tools You'll Need
- Large pot
- Colander
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Large mixing bowl
- Silicone spatula
Directions
Prep your fresh ingredients. Dice the avocado and tomatoes, then chop the fresh basil. Set aside while you get the pasta going.
Cook the pasta. Boil the bowtie noodles in a large pot according to package directions - usually 11 to 12 minutes for al dente. Drain through a colander and run cold water over the pasta for a few minutes to cool it down completely. Nobody wants warm pasta salad.
Dress the noodles. Add the cooled pasta to a large mixing bowl. Pour in the olive oil, lemon juice, and minced garlic, then season with salt and pepper. Toss until the noodles are evenly coated.
Fold in the good stuff. Add the diced avocado, tomatoes, fresh basil, and bacon pieces. Use a silicone spatula to fold everything together gently - you want the avocado to stay in chunks, not turn into guacamole.
Cover and chill. Cover the bowl and refrigerate for at least 1 hour. This is the step that pulls all the flavors together and makes it taste like you spent way more time than you actually did.
Serve and finish. Give it one good toss before serving, then top with shredded parmesan. Watch it disappear.
Tara's Tips
- Dice your avocado last. Even though the lemon juice helps slow browning, avocado is happiest when it goes in fresh. Prep everything else first, then cut the avocado right before mixing.
- Bowtie pasta is the move. The little folds and ridges in farfalle hold onto the dressing beautifully. Rotini works great too if that's what you have on hand.
- Real bacon vs. bacon pieces. Bacon pieces are a great time-saver, but if you want maximum crispiness, cook a few strips yourself and crumble them in. The texture difference is worth it.
- Make it ahead carefully. This salad is best made 1 to 2 hours before serving. If making the night before, hold the avocado and fold it in fresh right before serving to keep it looking beautiful.
- Lemon juice is your friend. Don't be shy with it - it brightens the whole dish AND helps keep the avocado from turning. Start with 3 tablespoons and add more to taste.
Serving Ideas
- Serve alongside grilled burgers, ribs, or chicken for the ultimate cookout spread
- Bring it to your next potluck - it travels well and looks gorgeous in a clear bowl
- Set it out as part of a game day spread next to chips, dips, and sliders
- Pair it with other fresh summer sides like Old-Fashioned Pink Strawberry Fluff Salad, Lemon Fluff Salad, or Banana Split Fluff Salad for a full summer table spread
Storage
Store covered in the refrigerator for up to 1 day. The avocado will begin to darken after the first day even with the lemon juice, so this one is best enjoyed fresh. Give it a gentle toss before serving leftovers. Not recommended for freezing.
Creamy Avocado Pasta Salad
This creamy avocado pasta salad is loaded with crispy bacon, fresh basil, juicy tomatoes, and bowtie pasta - no mayo needed!
Ingredients
- 8 oz bowtie pasta noodles
- 2 avocados, peeled and diced
- 2 roma tomatoes, diced
- ¼ cup fresh chopped basil
- ¼ cup bacon pieces
- 1 teaspoon minced garlic
- Salt and pepper to taste
- 2 tablespoon olive oil
- 3-4 tablespoon lemon juice
- 2 tablespoon parmesan cheese, shredded
Instructions
- Dice the avocado and tomato, then chop the basil. Set aside.
- Cook the noodles in a large pot according to package directions, then drain in a colander in the sink. Run under cold water for a few minutes to cool.
- Add the cooked noodles, olive oil, lemon juice, minced garlic, salt and pepper to a large bowl. Toss to combine.
- Fold in the avocado, tomato, basil, and bacon pieces.
- Cover and chill for 1 hour or until ready to serve.
- Toss before serving, then top with parmesan.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 192Total Fat: 13gSaturated Fat: 3gUnsaturated Fat: 10gCholesterol: 11mgSodium: 200mgCarbohydrates: 13gFiber: 3gSugar: 1gProtein: 6g
Pasta salad season is officially open, and this creamy avocado version with crispy bacon and fresh basil is ready to earn its place in your regular grilling rotation. Johnny figured out the formula - now it's yours too.
Make it once and it'll be the dish your people request all summer long!
