Ingredients
Scale
- 12 ounces elbow macaroni
- 5 slices of bacon (diced)
- 2 avocados (peeled, pitted, and diced)
- salt and pepper (to taste)
- 2 teaspoons fresh thyme leaves (for garnish)
- lemon thyme dressing-
- ¾ cup mayonnaise
- ¼ cup freshly squeezed lemon juice
- 1 ½ tablespoon lemon zest
- 1 tablespoon sugar
- 1 teaspoon fresh thyme leaves
- salt and pepper (to taste)
- 1/3 cup olive oil
Instructions
- To prepare the dressing- in a food processor combine mayonnaise, lemon juice, lemon zest, sugar, and thyme. Season with salt and pepper to taste. Turn the blender on and add the olive oil in a slow stream until emulsified. Set aside. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
- Heat a large skillet to medium-high heat. Add the bacon and cook until brown and crisp (about 6-8 minutes). Drain on a plate lined with a paper towel.
- In a large bowl combine the pasta, avocado, bacon, lemon-thyme dressing, and salt and pepper to taste. Serve right away and garnish with fresh thyme.