Description
This BLT Pasta Salad with Avocado is loaded with tender pasta, crispy bacon, juicy tomatoes, crisp romaine, and creamy avocado, all tossed in a rich homemade ranch dressing. It’s an easy make-ahead side dish that’s perfect for picnics, potlucks, BBQs, and summer meals.
Ingredients
Scale
- 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
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente according to the package directions.
- Drain and rinse the pasta under cold water until completely cooled.
- Whisk together the mayonnaise, sour cream, milk, dill, garlic powder, onion powder, salt, and black pepper until smooth.
- Toss the diced avocado with the fresh lemon or lime juice to prevent browning.
- In a large serving bowl, combine the cooled pasta, chopped bacon, tomatoes, romaine lettuce, red onion, and avocado.
- Pour the ranch dressing over the salad.
- Gently fold everything together until evenly coated.
- Refrigerate until well chilled before serving.
Notes
For the freshest texture, stir in the avocado and romaine just before serving. Chill the salad for at least 30 minutes to allow the flavors to blend beautifully.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 3g
- Sodium: 510mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 35mg