by Kathy Hamman Miller
This pasta salad is all about the homemade avocado creamy dressing. Everything else is a matter of choices to match your family’s personal palate.
Ingredients:
Dressing:
1 1/2 cups guacamole of choice. Some are spicier than others.
Dash of salt
1/2 cup mayo or salad dressing.
1/2 cup dill pickle juice.
3 tablespoons lemon or lime juice.
1/4 cup fresh dill.
Base:
1 lb. spiral pasta made to the directions on the box. Drain well in a colander, rinsing with cold water to stop the cooking process. I used the spiral pasta, but feel free to use the shape of your choice. Elbow macaroni pasta, penne, bow ties, rigatoni, just avoid the smaller sizes.
Add in ideas:
8 slices of thick cut bacon baked for 14 to 20 minutes until crispy, flipping the last 2 minutes, on a parchment lined baking sheet at 400 degrees. Drain, cool and dice.
2 – 1 pound pieces of skinless boneless chicken breasts. Pound the chicken to 1/2 inch thick, drizzle with oil, season of choice, place in the oven on a parchment paper lined baking sheet at 400 degrees, baking for 12 to 14 minutes, until internal temperature is 165 degrees. Cool and slice.
Cherry tomatoes, larger ones halved.
1 1/2 cup celery ribs chopped.
1 cup chopped sweet red onion.
Thawed frozen peas.
6 hard boiled eggs cut in quarters lengthwise.
Fresh celery leaves and dill chopped for garnishing.
Directions:
Get your meat, eggs, and pasta going. When finished, let them rest until well drained and cooled. Meanwhile clean and chop the veggies.
For the dressing, mix the dill pickle and lemon juice together combine with the guacamole and mayonnaise, mixing it all thoroughly with a pinch of salt.
In an “extra large” serving bowl combine the pasta with the add in ingredients of choice, except for the eggs. Toss until well combined. Mix the dressing in. Arrange the eggs on top and gently fold in just to combine. Sprinkle the chopped fresh celery leaves and dill to garnish, serve and enjoy!
