Ingredients: 1 lb elbow macaroni,1 c mayonnaise,1/2 c plain Greek yogurt,1 tsp Dijon mustard,1 Tbsp apple cider vinegar,1 pint cherry tomatoes, chopped into quarters (1-1/2 c chopped),2/3 c black and green olives, chopped,6 slices thick-cut bacon, cooked crispy then crumbled,6 oz feta cheese, crumbled,1-1/2 c cucumber, chopped,1 c red bell pepper, chopped,2 hard boiled eggs, chopped,1 whole avocado, chopped,1/2 c scallions, chopped,20 large leaves of basil, torn into small pieces,20 large leaves of basil, torn into small pieces,Salt and pepper to taste
Instructions:
- Start by boiling your pasta in salted water. Once the pasta is finished cooking, drain it and allow it to cool while you’re assembling all the other ingredients.
- In a small bowl, mix together mayonnaise and Greek yogurt.
- Mix well with a spoon, then add mustard and vinegar and mix well again.
- Place cooked and cooled pasta in a large bowl and toss with dressing.
- Add salt and pepper, and taste. Then, add remaining ingredients and toss well with a large wooden spoon. Allow to chill in the fridge for a hour or so before serving. Enjoy!
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