It’s been very hot here in Southern California so I thought I would make a nice, refreshing macaroni salad. I was inspired by the Potato Salad with Pancetta and Avocado I made a month ago so I incorporated my favorite ingredient, pancetta, along with avocado. I loved how all of the ingredients melded so well together in this creamy salad with that subtle hint of tanginess from the dill pickle. It also paired very well with the Sweet Potato and Spicy Sausage Soup.

Macaroni Salad with Pancetta and Avocado (adapted from Brown Eyed Baker):

Yields 6 servings

  • 1/2 pound elbow macaroni
  • 1/4 pound pancetta, diced
  • 2 hard-boiled eggs, whites roughly chopped, yolks left whole
  • 1 cup plain yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/2 red onion, diced
  • 2 tablespoons finely chopped dill pickle
  • Salt and pepper, to taste
  • 2 green onions, chopped
  • 1 avocado, diced

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot.

While the pasta is cooking, heat a large skillet over medium high heat. Add the pancetta and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a small bowl, finely mash 1 egg yolk with a fork (reserve remaining yolk for another use). Add yogurt, mayonnaise, and lemon juice; stir until smooth.

Add yogurt mixture to pasta, then stir in pancetta, egg whites, onion and pickle. Season with salt and pepper.

Gently stir in green onions and avocado before serving.

Refrigerate in an airtight container for up to 3 days.