BLAT Pasta Salad Recipe

Avocado Ranch Dressing

1 Hass Avocado

¼ cup fresh parsley

¼ cup fresh dill

1 tbsp fresh chives

1 tbsp lemon juice

2 tbsp whole egg mayonnaise

1 cup buttermilk

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

½ tsp black pepper

BLAT Pasta Salad

200 g bacon rashers

500 g pasta, cooked and drained

1 Hass Avocado, cut into chunks, plus extra slices for garnish

2 cups rocket or spinach leaves

1 cup grape or cherry tomatoes, halved

1 red onion, finely diced

Dill sprigs, to garnish

Add all of the avocado ranch dressing ingredients to a food processor or blender and blend until smooth.

Preheat the oven to 200°C fan.

Line a baking sheet with baking paper and arrange the bacon rashers so that they are flat and not overlapping. Bake for 10-15 minutes or until crispy and golden. Allow to cool (the bacon will harden as it cools).

Combine the bacon, pasta, avocado, rocket or spinach leaves, tomatoes and red onion in a large bowl. Drizzle with the avocado ranch dressing and toss to combine.

Garnish with the extra avocado slices and dill sprigs, serve immediately.

MAKE AHEAD - Prepare the Avocado Ranch Dressing up to 3 days in advance, store in an air-tight container and then combine with remaining ingredients just before serving.

LEFTOVERS - Store leftovers in the fridge for 1-2 days.

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