A great salad for the summer because it uses fresh ingredients. You could also serve this as a hot pasta dish, but I prefer it cold as a pasta salad. It’s a great idea for a summer lunch. Thanks to my friend Ashley for the recipe!
8 oz.dried bow tie pasta
2 medium avocados, halved, pitted, peel removed, and coarsely chopped*
6 slices bacon, cooked until crispy, then placed on a paper towl to drain
1/2 red tomato, roughly chopped
2 Tbsp. lemon juice
1 Tbsp. olive oil
2 cloves garlic, minced
1/4 tsp. ground black pepper
1/8 tsp. salt
1/2 cup grated Pecorino Romano or Parmesan cheese
Cook the pasta according to package directions, turning off the heat 1 minute before it’s done.
While the pasta is cooking, combine everything else but the cheese in a bowl. Add the pasta and mix. Top each serving with cheese.
If you’re serving this cold as a pasta salad, place it in the refrigerator for at least a few hours before serving.
* For the avocados, choose those that are black and not green, because black ones are ripe. Slice them in half all the way around, then turn the two halves in different directions to loosen them from the pit. Remove the pit. To remove the peel, either gently pop the avocado half out of the peel (don’t force it), or use a sharp knife to make small cuts at the edge of the peel and carefully lift the peel away in sections.