Preparation Time: 15
mins.Ingredients
Creamy Lemon Vinaigrette:
| 1/2 cup (125 mL) | light mayonnaise |
| 1 tsp (5 mL) | finely grated lemon zest |
| 3 tbsp (45 mL) | fresh lemon juice |
| 3 tbsp (45 mL) | red wine vinegar |
| 2 tbsp (30 mL) | olive oil |
| 2 tsp (10 mL) | Dijon mustard |
| 2 | cloves garlic, minced |
| 1/2 tsp (2 mL) | each salt and pepper |
Pasta Salad:
| 1 box (375 g) | Italpasta Total Elbows |
| 4 cups (1 L) | chopped romaine lettuce hearts |
| 3 cups (750 mL) | cherry tomatoes, halved |
| 8 | strips crispy cooked bacon, chopped |
| 1 | ripe large avocado, peeled, pitted and diced |
Steps
Creamy Lemon Vinaigrette:
- Whisk together mayonnaise, lemon zest, lemon juice, vinegar, olive oil, mustard, garlic, salt and pepper.
Pasta Salad:
- Cook Total Elbows pasta according to package directions. Drain and rinse with cold water to cool.
- In large bowl, toss pasta with half of the vinaigrette; toss with lettuce, tomatoes, bacon and avocado.
- Toss with remaining vinaigrette; refrigerate for 1 hour before serving.
Nutritional Information
Per 1/16 recipe
Calories 170, Fat 8g, Cholesterol 10mg, Sodium 230mg, Carbohydrate 22g, Fibre 4g, Sugars 2g, Protein 5g