Pasta Shells with Bacon, Cucumber, and Peas
Avocado dressing adds a creamy goodness that pairs perfectly with the crisp cukes, sweet peas, and smoky bacon in this gourmet-easy dish that’s guaranteed to please.
Yields
Total Time
Cook Time
Ingredients
- 8 oz. medium pasta shells
- 1 c. frozen peas, thawed
- 6 slices bacon
- 1 avocado, pitted and peeled
- 2 tbsp. ranch salad dressing
- 1 tbsp. lime juice
- 1 tbsp. chopped fresh tarragon
- 1/4 tsp. salt
- 2 mini cucumbers, thinly sliced
- Microgreens (optional)
Instructions
In large pot, cook pasta in boiling salted water according to package directions, adding peas during last 2 min. of cooking time; drain. Rinse under cold water until cool; drain well. In large nonstick skillet, cook bacon, flipping once, over medium-high heat until browned and crisp, about 8 min.; transfer to paper towels. When cool enough to handle, cut into 1" pieces.
In large bowl, mash avocado; whisk in ranch dressing, lime juice, tarragon, and salt. Add pasta and peas, cucumbers, and bacon; toss until evenly coated. If desired, just before serving, garnish with microgreens.
This recipe originally appeared in our print magazine.
This Mouth-Watering Butternut Squash & Egg Recipe Is Perfect for Cozy Winter Mornings
Don’t Throw Out Bruised Apples! Make Mouthwatering Apple Butter Instead (No Peeling Needed)
Flank Steak with Peppers, Onions, and Tomatoes
Off the Record Martini
Tangy-Sweet Apple Slaw
Roasted Butternut Squash with Cinnamon Butter and Shallots
Chicken-Stuffed Sweet Potatoes
Cheesy Sweet Potato “Pizza”
Grilled Chicken Thighs with Sweet Potato Mash and Green Beans
Keto Herbed Biscuits
