Bacon Macaroni Salad

This is the best macaroni salad you will ever have and how can it not be with bacon and avocado! Ron and I used to take grilling classes when we lived in Indianapolis and that's where we got this recipe from! It's great for any summer time party especially when you're serving it with ribs!

When you first serve this salad it is warm from the pasta and the grilled avocados, however, it keeps great and is also served well cold as leftovers! It's a definite favorite in our household and we usually end up giving the recipe out when people come over for parties!! I don't have a picture for this one - but will add the next time we make it!

Ingredients

• 6 ounces macaroni
• 3 slices bacon, rendered and diced
• 1 avocado, halved and seeded
• Kosher salt and freshly ground black pepper, to taste
• 1 teaspoon fresh parsley, chopped, for garnish
• For the Dressing:
• 1/2 cup mayo
• 2 tablespoons fresh lemon juice
• 2 1/4 teaspoons lemon zest
• 1 1/2 teaspoons sugar
• 1/2 teaspoon fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 1/6 cup olive oil 

Directions

• 1. To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
• 2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• 3. Grill the avocados with their cut side down until char marks form. Remove from the grill and remove from the skin. Chop and set aside. (Note: you do not have to do this step, however, grilling the avocados really helps bring out the flavor and oils of the avocado and also helps with the creamy texture when you mix everything together).
• 4. In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste. Serve immediately, garnished with parsley.