Creamy BLAT Pasta Salad with Bowties

Ingredients

• 8 ounces farfalle/ bowtie pasta
• 6 strips bacon
• 1 cup cherry tomatoes, halved
• 2 avocados, peeled, pitted, and cubed
• 1/4 teaspoon garlic powder
• Salt and pepper
• 1 cup shredded Mexican cheese blend
• 2 cups chopped Romaine lettuce

In a large pot of boiling water, cook the pasta according to the package directions until al dente. 

While the pasta cooks, place the bacon in a large skillet and set over medium heat. Cook the bacon until crispy, flipping as the edges curl, and set it aside on a paper towel-lined plate. Break the bacon up into 1/2-inch pieces and set it aside. You may need to cook the bacon in batches. 

Drain the pasta into a colander, reserving 1/2 cup of the pasta water (very important-- don't forget this step!). Place the pasta back into the large pot and stir in the bacon, tomatoes, and avocados. Season with the garlic powder and salt and pepper, and toss to combine. Add the cheese and stir to combine thoroughly. Immediately pour in the reserved pasta water, stirring as you pour, until the cheese melts and a creamy sauce comes together. You may or may not use all of the pasta water. 

Stir in the romaine until combined and serve immediately. 

Enjoy! 

Feeding Littles & Beyond (pg. 83-85)