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Bacon Avocado Pasta Salad by Everaldo Avila
Story and photos by David Wilkins

St. Mary’s very own Everaldo Avila, whipped up a bacon, avocado salad that has been a dish in his family for many years. Originally, from St. Louis Missouri, Avila plans to join the Air Force after receiving his degree to pursue his dream job in the FBI.

“I have always wanted to be a FBI. agent since I can remember, especially since I leaved in a neighborhood that was treated poorly by the police department. I understand they mean good and I would hope I can add to that,” he says.

When asked why he had chosen St. Mary’s he explained he attended Chaminade College Prep and has a very strong connection with the University because Chaminade is a sister school to St. Mary’s. Avila was the first from his school that received the St. Louis Scholars Award.

“The scholarship actually gave me a full ride to St. Mary’s and if it wasn’t for that, I probably wouldn’t be here, but, luckily I am and I am grateful. I love St. Mary’s it has shaped me as a student and a person, plus I enjoy the family atmosphere,” says Avila.

Avila explained his favorite foods is Mexican but recently developed a taste for Italian.

“I basically enjoy any type of Mexican food; I really like the spices. Recently I’ve been eating Italian food so I’ve been cooking it a lot more,” he says.

This recipe has been in the Avila family for years.

“I don’t know why the dish is made every year or when it started but it is something that we do,” he says.

Avila advises when making the dish to follow the instruction closely except for the meats. The bacon and chicken is left up to the chief.

“If you enjoy your meats then double” says Avila.

Ingredients

• 12 ounces elbows pasta
• 5 slices bacon, diced
• ½ cup of grilled chicken
• 2 avocados, halved, seeded, peeled and diced
• Kosher salt and freshly ground black pepper, to taste
• 2 teaspoons fresh thyme leaves, for garnish

Lemon thyme dressing

• 3/4 cup mayonnaise
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 tablespoons lemon zest
• 1 tablespoon sugar
• 1 teaspoon fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

Directions

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. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste. Serve immediately, garnished with thyme.

Filed under: Appetizers, Class Projects, Recipes, Side Dishes | Tagged: David Wilkins; Evy Avila, Taste of StMU; St. Mary's University; magazine launch; Bacon Avocado |