BLT pasta salad combines crispy bacon, tomatoes, lettuce, and creamy avocado ranch for vibrant summer flavor.
# What You’ll Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
02 - Salt, for boiling water
→ BLT Components
03 - 6 slices bacon
04 - 2 cups romaine lettuce, chopped
05 - 1 cup cherry tomatoes, halved
→ Avocado Ranch Dressing
06 - 1 ripe avocado, peeled and pitted
07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons fresh chives, chopped
11 - 2 tablespoons fresh dill, chopped
12 - 1 garlic clove, minced
13 - 1/4 teaspoon onion powder
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2–3 tablespoons milk (as needed for thinning)
→ Optional Additions
17 - 1/4 cup red onion, thinly sliced
18 - Extra chopped avocado, for garnish
# How-To Steps:
01 - Boil pasta in generously salted water until al dente according to package directions. Drain and rinse with cold water to stop cooking, then set aside.
02 - Crisp bacon slices in a medium skillet over moderate heat. Drain on paper towels, allow to cool, then chop into bite-sized pieces.
03 - In a blender or food processor, combine avocado, mayonnaise, sour cream, lemon juice, chives, dill, garlic, onion powder, salt, and black pepper. Blend until creamy and smooth. Adjust consistency by blending in milk, one tablespoon at a time, until desired texture is achieved.
04 - In a large mixing bowl, combine chilled pasta, chopped bacon, romaine lettuce, cherry tomatoes, and optional red onion. Pour the avocado ranch dressing over the mixture and gently toss to coat evenly.
05 - Finish with additional chopped avocado and chives as desired. Serve immediately or refrigerate for 30 minutes to enhance flavor.
