Crispy Pasta Salad
Crispy Pasta Salad
Ingredients
For the Pasta
- 8 ounces conchiglie pasta
- 8 cups water, for boiling pasta
- 1 tablespoon dry seasoning blend
- 1/4 cup grated cheese, Parmesan-style
- 2 tablespoons Chosen 100% Pure Avocado Oil
For the Dressing
- 1/2 cup yogurt, Greek yogurt recommended
- 1 tablespoon mustard
- 1/2 lemon, juiced
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon pepper, to taste
For the Salad Assembly
- 4 cups iceberg lettuce, shredded
- 1/4 cup red onion, diced
- 1/2 cup cucumber, diced
- 2 tablespoons fresh herbs, chopped (parsley, dill, or chives)
- 1 avocado, diced
- 1/4 cup bacon, crumbled
Instructions
- 1
Bring 8 cups of water to a rolling boil in a large pot. Add the conchiglie pasta and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min
- 2
While the pasta cooks, prepare the dressing. In a ceramic bowl, combine the yogurt, mustard, juice from half a lemon, salt, and pepper. Mix thoroughly with a spoon until smooth and well combined. Set aside.
⏱️ 5 min
- 3
Once the pasta is cooked, drain it well and transfer it to a glass baking dish. Sprinkle the dry seasoning blend and grated cheese over the hot pasta. Drizzle with Chosen 100% Pure Avocado Oil. Toss thoroughly to ensure all ingredients are well combined and the pasta is coated.
⏱️ 5 min
- 4
In a large mixing bowl, add the shredded iceberg lettuce, diced red onion, diced cucumber, chopped fresh herbs, and diced avocado.
⏱️ 5 min
- 5
Pour the prepared dressing over the vegetables in the mixing bowl. Add the seasoned and oiled pasta to the bowl. Use tongs to toss all the ingredients together thoroughly until everything is evenly coated with the dressing.
⏱️ 3 min
- 6
Sprinkle the crumbled bacon over the salad. Toss the salad again briefly to incorporate the bacon.
⏱️ 2 min
- 7
Serve the Crispy Pasta Salad immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pasta Salad
For the Pasta
- 8 ounces conchiglie pasta
- 8 cups water, for boiling pasta
- 1 tablespoon dry seasoning blend
- 1/4 cup grated cheese, Parmesan-style
- 2 tablespoons Chosen 100% Pure Avocado Oil
For the Dressing
- 1/2 cup yogurt, Greek yogurt recommended
- 1 tablespoon mustard
- 1/2 lemon, juiced
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon pepper, to taste
For the Salad Assembly
- 4 cups iceberg lettuce, shredded
- 1/4 cup red onion, diced
- 1/2 cup cucumber, diced
- 2 tablespoons fresh herbs, chopped (parsley, dill, or chives)
- 1 avocado, diced
- 1/4 cup bacon, crumbled
Instructions
- 1
Bring 8 cups of water to a rolling boil in a large pot. Add the conchiglie pasta and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min - 2
While the pasta cooks, prepare the dressing. In a ceramic bowl, combine the yogurt, mustard, juice from half a lemon, salt, and pepper. Mix thoroughly with a spoon until smooth and well combined. Set aside.
⏱️ 5 min - 3
Once the pasta is cooked, drain it well and transfer it to a glass baking dish. Sprinkle the dry seasoning blend and grated cheese over the hot pasta. Drizzle with Chosen 100% Pure Avocado Oil. Toss thoroughly to ensure all ingredients are well combined and the pasta is coated.
⏱️ 5 min - 4
In a large mixing bowl, add the shredded iceberg lettuce, diced red onion, diced cucumber, chopped fresh herbs, and diced avocado.
⏱️ 5 min - 5
Pour the prepared dressing over the vegetables in the mixing bowl. Add the seasoned and oiled pasta to the bowl. Use tongs to toss all the ingredients together thoroughly until everything is evenly coated with the dressing.
⏱️ 3 min - 6
Sprinkle the crumbled bacon over the salad. Toss the salad again briefly to incorporate the bacon.
⏱️ 2 min - 7
Serve the Crispy Pasta Salad immediately and enjoy!