Bacon, Tomato, and Avocado Salad

Bacon, Tomato, and Avocado Salad

Ingredients:

• 1/2 pound dried rotini pasta
• 1/2 cup mayonnaise
• juice of 1 lemon
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon white pepper
• 1 teaspoon dried dill
• 1 cup halved cherry tomatoes
• 1 avocado pitted and sliced

Directions:

1. Cook bacon until crisp. Transfer to a paper towel lined plate.
2. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.
3. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.
4. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes.
5. Serve.

My changes:

• I don't have white pepper (never even heard of it), so I used regular black pepper.
• I used regular tomatoes & just diced them because I already had them.
• I found this a little too lemony, probably because I used a bigger sized lemon than normal.  Something to think about.
• I don't really know what the avocado brought to the table in this instance.  Usually I really like it, but I think the mayo and lemon overwhelmed it in this case because I never tasted it.
• Hubs said it needs a LOT more bacon.  Oh, and that reminds me- I didn't chop the bacon into 1 inch pieces, just tore it by hand once it had cooled down after cooking.