Avocado, Bacon & Tomato Salad

By cmschnettler

Ingredients

• 6 slices thick-cut bacon
• 12 oz. gemelli or rotini pasta
• 1 medium red onion, chopped
• 3 tablespoons lime juice, divided
• 1 small yellow summer squash, chopped
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 3 avocados, chopped (3 cups)
• 2 cups grape tomatoes, halved
• 4 oz. sugar snap peas, cut into 3/4-inch pieces (about 1 cup)
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

1. Cook bacon in large skillet over medium heat 10 minutes or until browned and crisp, turning once. Drain on paper towels; coarsely chop. (Bacon can be prepared 4 hours ahead.) Reserve 2 tablespoons of the drippings in skillet.

2. Cook pasta according to package directions. Drain, reserving 1/3 cup of the pasta cooking water.

3. Meanwhile, heat reserved 2 tablespoons bacon drippings in skillet over medium heat until hot. Cook onion and 1 tablespoon of the lime juice 3 minutes, stirring occasionally. Add squash and garlic; cook and stir 1 minute. Stir in salt and pepper; place in large bowl.

4. Heat oil in same skillet over medium heat until hot. Add avocados, tomatoes, sugar snap peas and remaining 2 tablespoons lime juice; gently toss. Reduce heat to low; cook 2 to 3 minutes or just until warm, stirring occasionally.

5. Add avocado mixture to bowl with onion mixture, along with pasta and reserved pasta water; toss gently. Sprinkle with cheese.