Avocado BLT Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pasta salad combining chilled pasta with bacon, avocado, cherry tomatoes, and lettuce tossed in a mayonnaise and apple cider vinegar dressing. Cool, refreshing, perfect for summer cookouts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 oz uncooked pasta (I used cavatappi (use whole wheat pasta if following the WW Purple plan))
- 8 slices center cut bacon
- 6 oz of avocado (mashed (for me 6 ounces was the weight of one avocado after removing the skin and pit))
- 1 ½ teaspoons lemon juice
- ¼ cup low fat mayonnaise (I used Hellmann’s)
- 1 ½ teaspoons apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 cup chopped cherry tomatoes (I sliced mine into quarters)
- 2 cups shredded or thinly sliced romaine or green leaf lettuce
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 365mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 275mg
- Calcium
- 6mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 365MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.