Name: BLT Pasta Salad with Avocado
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 8 oz medium pasta shells, cavatappi, or rotini; 8 slices thick-cut bacon, cooked crisp and chopped; 1.5 cups cherry or grape tomatoes, halved; 2 cups romaine lettuce, finely chopped; 2 ripe Hass avocados, diced; 1 tbsp fresh lemon or lime juice; 1/4 cup red onion, finely diced; 1/2 cup mayonnaise; 1/3 cup sour cream or plain Greek yogurt; 2 tbsp milk or buttermilk; 1 tbsp fresh dill, finely chopped; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and freshly cracked black pepper to taste

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Combine the classic, comforting elements of a BLT sandwich with the crowd-pleasing heartiness of a cold pasta salad, and you get this BLT Pasta Salad with Avocado. Rich, smoky bacon meets ripe cherry tomatoes, crisp romaine lettuce, and buttery diced avocado, all bound together by short-cut pasta tossed in a creamy garlic-ranch dressing.

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Charred Grilled Corn and Avocado Salad

The Culinary Science: Preventing Soggy Pasta & Oxidation

Two common pitfalls ruin cold pasta salads prepared ahead of time: pasta absorbing dressing until dry, and avocados browning due to air exposure.

Rinsing Al Dente Pasta: Cooking pasta to al dente and immediately rinsing it under cold running water halts cooking, washes away excess surface starch that causes clumping, and keeps noodles firm when dressed.
Citrus Enzyme Inhibition: Polyphenol oxidase in avocados turns brown when exposed to oxygen. Coating fresh avocado cubes in fresh lemon or lime juice lowers pH levels and inhibits oxidation, keeping them bright green.

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Masterclass Recipe: BLT Pasta Salad with Avocado

Ingredients (Yields 8 Servings)

The Salad

8 oz medium pasta shells, cavatappi, or rotini
8 slices thick-cut bacon, cooked crisp & chopped
1.5 cups cherry or grape tomatoes, halved
2 cups Romaine lettuce, finely chopped
2 ripe Hass avocados, diced
1 tbsp fresh lemon or lime juice
1/4 cup red onion, finely diced

The Creamy Ranch Dressing

1/2 cup mayonnaise
1/3 cup sour cream or plain Greek yogurt
2 tbsp milk or buttermilk
1 tbsp fresh dill, finely chopped
1/2 tsp garlic powder & 1/2 tsp onion powder
Salt & freshly cracked black pepper to taste

Instructions

‫1.Cook & Cool the Pasta:‏12 min.

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain immediately and rinse thoroughly under cold running water until completely cooled. Set aside.

‫2.Whisk the Homemade Dressing:‏3 min.

In a bowl, whisk mayonnaise, sour cream, milk, dill, garlic powder, onion powder, salt, and black pepper until smooth and creamy.

‫3.Treat the Avocado:‏2 min.

Dice the avocados and toss them gently in a small bowl with 1 tablespoon of fresh lemon or lime juice to coat the surface and protect against browning.

‫4.Combine & Chill:‏3 min.

In a large serving bowl, combine cooled pasta, bacon, cherry tomatoes, red onion, romaine lettuce, and avocado. Pour dressing over the salad, fold gently, and serve chilled.

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Frequently Asked Questions (FAQ)

How do I prevent the avocado from turning brown?

Toss the diced avocado chunks in 1–2 teaspoons of fresh lemon or lime juice immediately after slicing. The acid inhibits the polyphenol oxidase enzyme responsible for oxidation. If prepping hours ahead, add the avocado right before serving or keep it buried beneath dressed pasta to restrict air contact.

How far in advance can I make this?

You can prepare the pasta and dressing base up to 24 hours in advance. Keep the cooled pasta tossed with half the dressing stored in an airtight container in the refrigerator. For maximum crispness, wait to add the bacon, romaine, and avocado until 1 to 2 hours before serving.

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Which pasta works best?

Short, textured pasta shapes like medium shells, cavatappi, rotini, or farfalle (bowtie) work best. Their ridges and cupped shapes scoop up the creamy dressing, bacon bits, and chopped tomatoes in every bite.

Can this be made ahead for a potluck?

Yes, it is an ideal potluck dish! Boil the pasta, crisp the bacon, and whisk the dressing the day before. Transport the base in a cooler, then fold in the fresh romaine, avocado, bacon, and remaining dressing right when you arrive at the event.