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Creamy BLT Pasta Salad Recipe with Avocado Ranch Dressing

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A quick and easy pasta salad combining classic BLT flavors with a creamy avocado ranch dressing, perfect for casual gatherings and weeknight meals.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 2 cups shredded iceberg or romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1/4 cup finely chopped red onion (optional)
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup buttermilk (or plain Greek yogurt for thicker texture)
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1/2 teaspoon dried dill or 1 teaspoon fresh dill
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces rotini pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta quickly. Set aside in a large mixing bowl.
  2. While the pasta cooks, heat a skillet over medium heat. Cook 6 slices of thick-cut bacon until crispy, about 5–7 minutes per side depending on thickness. Transfer to a paper towel-lined plate to drain excess grease, then chop into bite-sized pieces.
  3. In a blender or food processor, combine 1 ripe avocado, 1/2 cup buttermilk, 1/4 cup mayonnaise, 1 tablespoon lemon juice, 1 minced garlic clove, 2 tablespoons chopped parsley, 1 tablespoon chopped chives, 1/2 teaspoon dried dill, salt, and pepper. Blend until completely smooth. Taste and adjust seasoning or add more buttermilk if you want it thinner.
  4. To the bowl with cooled pasta, add the chopped bacon, 2 cups shredded lettuce, 1 cup halved cherry tomatoes, and 1/4 cup finely chopped red onion if using. Pour the avocado ranch dressing over everything.
  5. Use a large spoon or silicone spatula to toss the pasta salad gently until all ingredients are evenly coated with dressing. Avoid overmixing to keep the lettuce crisp and tomatoes intact.
  6. Cover and refrigerate the salad for at least 30 minutes to let flavors meld. Serve cold or at room temperature for best flavor.

Notes

Cook pasta al dente to prevent sogginess after chilling. Crisp bacon is essential for texture and flavor. Blend avocado dressing until silky smooth for best coating. Toss salad gently to keep lettuce crisp and tomatoes intact. Chill salad for at least 30 minutes before serving. Dressing can be made up to 24 hours ahead and stored refrigerated. To loosen thick dressing after chilling, stir in a splash of buttermilk or water.

Nutrition

Keywords: BLT pasta salad, avocado ranch dressing, creamy pasta salad, bacon lettuce tomato salad, easy pasta salad, picnic salad, summer salad

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