Ingredients
3/4
cup light mayonnaise
1
teaspoon sugar
1/8
teaspoon pepper
2
tablespoons milk
2
tablespoons white wine vinegar
2
teaspoons Dijon mustard
2
cups uncooked radiatore (nuggets) pasta (6 oz)
6
slices bacon
2
cups shredded lettuce
6
oz cooked turkey breast, cubed (1 1/2 cups)
3
oz colby-Monterey Jack cheese blend, cubed (1/2 cup)
8
cherry tomatoes, quartered
1
ripe avocado, peeled, pitted and cubed
Preparation
In small bowl, combine all dressing ingredients; mix well. Refrigerate while cooking pasta.
In 2 quart saucepan, cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, cook bacon until crisp. Drain on paper towel. Crumble bacon. In large bowl, combine cooked pasta nuggets, bacon and all remaining salad ingredients. Just before serving, pour dressing over salad; toss gently to coat.
