A Creamy, Crunchy Twist on the Classic – Perfect for Picnics, Parties, or Meal Prep!
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
Servings: 6-8 | Difficulty: Easy | Dietary Note: Vegetarian (omit turkey/bacon)
Ingredients
(Professional Tip: Cook pasta al dente to prevent mushiness. Toss with a splash of olive oil post-cooking to keep it glossy.)
- 12 oz fusilli or farfalle pasta (bowtie or corkscrew shapes work best)
- 1 cup diced cooked turkey (or grilled chicken)
- 6 slices bacon , cooked crisp and crumbled
- 1 cup cherry tomatoes , halved
- 1 cup diced celery (for classic crunch)
- ½ cup finely chopped romaine lettuce
- ¼ cup thinly sliced red onion
- 2 hard-boiled eggs , chopped
- 1 ripe avocado , diced (add just before serving)
Dressing:
- ¾ cup mayonnaise (or Greek yogurt for lighter option)
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp dried dill (or 1 tbsp fresh chives)
- ½ tsp garlic powder
- Salt & pepper to taste
Step-by-Step Instructions
Cook the Pasta:
Boil pasta in salted water until al dente. Drain, rinse under cold water, and toss with 1 tsp olive oil.Prep the Dressing:
Whisk together mayo, Dijon, lemon juice, dill, garlic powder, salt, and pepper. Adjust seasoning to taste.Assemble the Salad:
In a large bowl, combine pasta, turkey, bacon, tomatoes, celery, romaine, red onion, and eggs. Pour dressing over and toss gently to coat.Final Touches:
Fold in avocado right before serving to maintain freshness. Garnish with extra chives or paprika.
Pro Tips for Success
- Make Ahead: Prep all components (except avocado and dressing) up to 1 day in advance. Store separately and assemble before serving.
- Texture Hack: Add ¼ cup finely chopped pickles or relish for a tangy crunch.
- Vegetarian Option: Substitute turkey with chickpeas or white beans, and bacon with roasted chickpeas or sun-dried tomatoes.
- Lighten It Up: Use reduced-fat mayo mixed with Greek yogurt.
