This pasta salad is full of the bacon, lettuce and tomato flavors that are part of that classic sandwich combination but it also has some extras to take it to the next level. Serve it at your next BBQ, potluck or picnic and enjoy the rave reviews!
½poundspinachroughly chopped (or your favorite lettuce)
4hard boiled eggschopped
2avocadoscubed
Instructions
Cook pasta to al dente according to package directions. Drain and rinse with cool water. Set aside.
In a large bowl, stir together mayonnaise, sour cream, garlic powder, salt, pepper and vinegar.
Toss in pasta, bacon, cherry tomatoes, spinach and hard boiled eggs. Stir to coat. Cover and refrigerate until ready to use.
Stir in avocados when ready to serve. The avocados actually hold up pretty well in the leftovers. So if you need to stir them in before you are ready to serve, they should be fine. I just like to wait until the last minute if I can and hold off the oxidation for as long as I can!
Store leftovers in an airtight container in the refrigerator. Freezing is not recommended.