16 oz. Orecchiette whole wheat pasta (or small shells or bow tie)
3/4 cup mayonnaise
Juice of 1 lemon
3/4 teaspoon salt
1/2 teaspoon garlic powder
3/4 teaspoon white pepper
2 tablespoons fresh dill
1 cup halved cherry tomatoes
2 avocados pitted, cut into chunks
10 oz. fresh English peas, cooked and drained (or use frozen)
Cook the bacon until crisp; set aside on a paper towel. Crumble when cooled. Cook pasta according to package directions; strain and cool. Always use salt in the water (never oil). In a small bowl, make the dressing–add the mayonnaise, lemon, salt, garlic powder, pepper and 1 tablespoon dill. In a large bowl, add the cooled pasta, tomatoes, and peas. Toss to combine.
Add the dressing to the mixture; toss gently and refrigerate for 30 minutes. Add in avocados right before serving (to not get mushy). Garnish with remaining fresh dill, and serve!