Marshall, Minnesota is an amazing small town to raise a family. We’ve been here for four years and consider it a complete blessing. I won’t bore you with the list of reasons why we love it because it will be much simpler to share the one and only reason we don’t: distance from family. Our closest relative is 15 hours away and we often throw elaborate pity-parties over that fact.
To combat the tears, we make it a priority in our time, budget and travels to visit with family all over the country and we wouldn’t think of choosing anything different. Even more exciting for us is when family is brave enough to venture to our corner of the world. We know Marshall could never be considered a tourist destination which means they love us as much as we love them!
For the past two weeks, my parents have been visiting from Ohio and claim to be enjoying themselves. Again, I know Marshall doesn’t offer much in excitement so the least I can offer is some good cooking in exchange for their sacrifice. Tonight’s display appreciation was in the form of this pasta salad. It is my own recipe that has evolved over many years and I love where it is right now but isn’t there always room for improvement?
Chicken, Avocado and Bacon Pasta Salad
Ingredients
1 lb whole wheat pasta, cooked and drained
2 avacadoes, diced
1 head broccoli, diced
4 roma tomatoes, seeded and diced
1 cucumber, seeded and diced
1/2 red onion, diced
4 oz can diced black olives
1 package real bacon pieces (don’t use fake!!)
2 cooked chicken breasts, shredded
3/4 C freshly grated parmesan cheese
Dressing
1 Tb dijion mustard
3 cloves garlic, minced
1/4 tsp cayenne pepper
1 tsp onion powder
1 tsp cumin
2 tsp freshly ground black pepper
1 1/2 tsp salt
3/4 C red wine vinegar
3/4 C extra virgin olive oil
Instructions
1. Whisk together dressing ingredients in a small bowl. Combine salad ingredients in large bowl and pour dressing over the top. Toss well to combine.
2. Serve at room temperature for best flavor.
Nutrition
- Serving Size: 1/10th
- Calories: 551
- Sugar: 5g
- Sodium: 1027mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 15mg
sounds delicious… can’t wait to try it!!
OMG, I made a few changes (no cucumber or olives), stewed tomatoes, and less vinegar and oil and this stuff is DELICIOUS!
This is THE BEST pasta salad ever! I followed the recipe exactly and every time it is delicious! My boyfriend and I devour the entire bowl in two days. I am going to make this for my upcoming wedding in September, but only for the head table – there is a fair amount of prep… but so worth it!
Thanks so much Christine! And congrats on the upcoming wedding -Carole
is there a way to add a little sweetness to the dressing? We don’t like the heat so much, thanks waiting for info cause I’m making it for dinner tonite
Hi Cyndy! Don’t let the small dash of cayenne scare you away from the dressing. It isn’t spicy in the slightest, just helps round out the flavor of the dressing. If you are concerned, just omit it all together -Carole