Name: Pasta Salad with Leftover Turkey and Avocado
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 200 g pasta (or double the weight in cooked pasta); 150 g bacon; 300 g leftover turkey or chicken; 12 pcs cherry tomato; 4 sprig flat-leaf parsley; 1 pcs avocado; 5 tbsp plain yogurt; 3 tbsp mayonnaise; 1 tbsp coarse-grain mustard; 1 tsp apple cider vinegar; 1 tsp sugar

UntrainedChef

Tips from the kitchen

Rinse the pasta under cold water right after draining. It stops the cooking and keeps the pieces from sticking together into a clump. Don't skip this step even if you're in a hurry.
The bacon needs to be properly crispy, not just cooked through. Soft bacon goes soggy the moment it hits the dressing. Fry it until it looks almost overdone, then drain it on kitchen paper and let it cool completely before scattering it on top.
Add the avocado last, right before serving. It browns fast once cut, and there's no saving a grey avocado on top of a salad.
The dressing will taste sharp straight out of the bowl. Give it a minute after mixing before you decide it needs more salt or vinegar. The sugar and yogurt need a moment to balance out.

Ways to vary it

Swap the flat-leaf parsley for fresh basil if you have some. It works well with the avocado and tomatoes.
If you want a bit of crunch beyond the bacon, a handful of toasted pine nuts or sunflower seeds scattered on top does the job.
The yogurt and mayo ratio is easy to shift. More yogurt makes it lighter and tangier. More mayo makes it richer and more coating. Both work.

Storage & leftovers

Keep the salad in an airtight container in the fridge for up to 2 days. Store the bacon separately if you can, so it stays crispy. The avocado will discolour, so it's worth adding fresh when you serve leftovers. This one doesn't freeze.