Pasta Salad with Bacon and Avocado recipe

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1 pound bacon
½ (16 ounce) package rotini pasta
1 ripe avocado, chopped
2 tablespoons lemon juice
1 (8 ounce) bottle creamy Italian salad dressing (such as Marie's®)
1 cup shredded Monterey Jack cheese
½ cup diced green onions
1 (4 ounce) can sliced black olives
1 medium tomato, diced

Nutrition Info

534.2 calories
carbohydrate: 38.2 g
cholesterol: 44.1 mg
fat: 34.1 g
fiber: 4.5 g
protein: 20.1 g
saturatedFat: 9.7 g
servingSize: -
sodium: 1454.1 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -


  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.

  2. Meanwhile, bring a large pot of lightly salted water to a boil, cook rotini at a boil until tender yet firm to the bite, about 8 minutes.

  3. While pasta is cooking, place chopped avocado in a small bowl. Drizzle with lemon juice and toss gently to coat.

  4. Rinse pasta under cool water and drain, transfer to a large bowl. Add chopped bacon, salad dressing, Monterey Jack cheese, green onions, black olives, and tomatoes, stir to combine. Gently stir in avocados. Place in the refrigerator to chill, 8 hours to overnight.

Recipe Yield

6 servings

Recipe Note

This pasta salad with bacon and avocado recipe is to die for! Creamy goodness with all your favorites mixed all in one!

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