Avocado Bacon Pasta Salad🥑🥓 WW Friendly Cold Side Salad (Weight Watchers) WW Pts + Calories Macros

Ingredients

• 3 cups Tricolor Rotini Pasta (uncooked)
• 56 grams Bacon (cook until crisp, then crumble)
• 0.5 cup Plain Nonfat Greek Yogurt (for dressing)
• 0.25 cup Light Mayonnaise (for dressing)
• 5 ounces Avocado (peeled and mashed)
• 2 stalks Green Onions (chopped)
• 0.5 medium Red Onion (chopped)
• 0.5 medium Red Bell Pepper (chopped)
• 2 teaspoons Apple Cider Vinegar (for dressing)
• 1 tablespoon Dijon Mustard (for dressing)
• 0.25 teaspoon Granulated Garlic (Garlic Powder) (for flavor)
• 3 packets No‑Calorie Sweetener (e.g., Truvia) (adjust to taste)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add the tricolor rotini and cook until al dente, about 10 minutes. Drain in a colander and rinse briefly with cold water to stop cooking.

   Time: PT10M

   Temperature: boiling

2. Crisp the Bacon

   In a frying pan over medium‑high heat, cook the bacon strips until crisp, about 7 minutes. Transfer to a paper‑towel‑lined plate and crumble once cooled.

   Time: PT7M

   Temperature: medium-high

3. Make the Avocado‑Yogurt Dressing

   In the mixing bowl, mash the avocado until smooth. Add the Greek yogurt, light mayonnaise, apple cider vinegar, Dijon mustard, granulated garlic, sweetener, salt and pepper. Mix until creamy and adjust seasoning to taste.

   Time: PT5M

4. Prep the Vegetables

   Finely chop the green onions, red onion and red bell pepper. Set aside.

   Time: PT8M

5. Combine All Components

   Add the cooked pasta, crumbled bacon, chopped vegetables to the bowl with the dressing. Toss gently until everything is evenly coated.

   Time: PT5M

6. Chill and Marry Flavors

   Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to let the flavors meld.

   Time: PT0M

Nutrition Facts

Calories

360

Protein

30g

Carbohydrates

90g

Fat

50g

Fiber

14g