Bacon, tomatoes, lettuce, and avocado ranch blend in a vibrant, summery pasta salad. Fresh, zesty, and crowd-pleasing.
# 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 chopped romaine lettuce
05 - 1 cup halved cherry tomatoes
→ 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 chopped fresh chives
11 - 2 tablespoons chopped fresh dill
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 for thinning
→ Optional Additions
17 - 1/4 cup thinly sliced red onion
18 - Extra chopped avocado for garnish
# Step-by-Step:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
02 - In a skillet over medium heat, cook bacon strips until crisp. Transfer to a plate lined with paper towels and allow to cool. Chop bacon 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. Process until smooth. Add milk, one tablespoon at a time, until the dressing reaches desired thickness.
04 - In a large mixing bowl, combine cooled pasta, chopped bacon, chopped lettuce, halved cherry tomatoes, and optional red onion. Drizzle the avocado ranch dressing over the ingredients and toss gently to coat.
05 - Garnish with extra chopped avocado and chives as desired. Serve immediately or refrigerate for up to 30 minutes to enhance flavor.
