Bacon and Avocado Macaroni Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings


12 ounces elbows pasta

5 slices bacon, diced

2 avocados, halved, seeded, peeled and diced

Kosher salt and freshly ground black pepper, to taste

2 teaspoons fresh thyme leaves, for garnish

For the lemon thyme dressing

3/4 cup mayonnaise

1/4 cup freshly squeezed lemon juice

1 1/2 tablespoons lemon zest

1 tablespoon sugar

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper, to taste

1/3 cup olive oil


To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.

Serve immediately, garnished with thyme.