Description
A refreshing pasta salad combining halal turkey bacon, creamy avocado, zesty tomatoes, crisp romaine, and a zesty herb-based ranch dressing made with Greek yogurt. Light yet satisfying, perfect for summer gatherings or quick meals.
Ingredients
12 oz small pasta (e.g., elbow or rotini)
4 slices halal turkey bacon, cooked and crumbled
2 cups cherry tomatoes, quartered
1 head romaine lettuce, chopped
2 ripe avocados, diced
1 cup Greek yogurt
1/2 cup mayonnaise
2 tbsp buttermilk
2 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/4 cup croutons (optional for crunch)
Instructions
Cook and drain pasta, then cool completely.
In a large bowl, mix cooked pasta, crumbled bacon, chopped romaine, quartered tomatoes, and diced avocado.
In a separate bowl, whisk together Greek yogurt, mayonnaise, buttermilk, dill, parsley, garlic powder, onion powder, salt, and black pepper to create ranch dressing.
Pour ranch dressing over pasta salad and toss until evenly coated.
Frost with croutons just before serving.
Notes
Substitute halal turkey bacon with grilled eggplant slices for a vegan option.
Avocado can be omitted for a lower-fat version.
Store in an airtight container for up to 2 days; refrigerate croutons separately to maintain crunch.