This BLT Pasta Salad puts a fresh spin on the classic sandwich. With crispy bacon, juicy cherry tomatoes, and creamy avocado, it’s a flavor-packed dish. The vibrant avocado-ranch dressing is irresistible and brings it all together!
Prep Time 30minutes mins – Total Time 30minutes mins
Ingredients
1 (16-ounce) package rotini pasta see note 1
1/2 teaspoon salt
1/2 teaspoon pepper
1 (12-ounce) package bacon
1 (0.75-ounce) packet fresh dill finely chopped, see note 2
6 cups shredded romaine lettuce
2-1/2 cups halved cherry tomatoes
1 cup thinly sliced red onion
1 large avocado diced, see note 3
Dressing
2 small avocados
1/2 cup low-fat buttermilk
1/2 cup mayo
2 large lemons
1-1/2 teaspoon dried parsley
1-1/2 teaspoon onion powder
1-1/2 teaspoon garlic powder
Instructions
Preheat oven to 400°F. Place a metal cooling rack on a large sheet pan and lightly grease it with cooking spray. Arrange the bacon slices in a single layer on the rack, ensuring they don’t touch. Bake for 18–20 minutes, or until golden and crispy. Remove from the oven and let cool. Chop into small pieces.
Cook the pasta according to package instructions in well-salted water, using about 1 tablespoon of salt for every 16 cups of water. Drain the pasta but do not rinse it. Cover and place it in the fridge, tossing occasionally, until fully cooled.
Finely dice the entire packet of dill and set aside 1/4 cup, gently packed, for the dressing. Chop romaine lettuce and wash, but make sure it’s completely dry before adding it to the salad. Halve the cherry tomatoes. Cut the red onion in half then half again. Thinly slice the onion quarters and measure 1 cup. Dice the large avocado.
Zest lemons with a zester to get 1/2 teaspoon zest. Juice the lemons using a citrus juicer to get 1/4 cup lemon juice. Mash the remaining avocados down into measuring cups to get 1-1/4 cups flesh. Add the flesh and remaining dressing ingredients to a blender. Season with salt and pepper. Add the 1/4 cup finely chopped dill you set aside and blend until smooth. The dressing will be very thick.
Toss completely cooled pasta with lettuce. Add tomatoes, red onion, crumbled bacon, and chopped avocado. Scoop on dressing and all the remaining dill you have. Gently toss. Taste and add more salt and pepper if needed. Serve promptly—it’s best eaten right after being made.
Notes
Note 1: If you can, use a good quality pasta like Barilla. I’ve made this salad a bunch of times and for whatever reason, the cheaper or off-brand packages of rotini just don’t measure up.
Note 2: I use one .75-ounce packet and finely chop it all. Measure out 1/4 cup for the dressing and use the rest in the salad. The dill adds so much flavor so unless you really hate dill, don’t skip it!
Note 3: Avocados are a crucial ingredient, so it’s important to wait for perfectly ripe avocados before making this salad. A perfectly ripe avocado will feel similar to the tip of your nose. For the dressing, scoop out the avocado flesh and gently press in a measuring cup for the perfect measurement.
Note 4: Prep all the ingredients in advance—except the avocado—and store them in separate containers in the fridge. Cut the avocado and assemble; then dress the salad just before serving.
Storage: Serve this BLT Pasta Salad as soon as it’s been prepared. If you’d like leftovers, only dress what will be eaten promptly. Keep the dressing, avocado, and salad separate to prevent the lettuce from wilting or becoming soggy.
Nutrition
Serving: 1serving | Calories: 487kcal | Carbohydrates: 38g | Protein: 11g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 319mg | Potassium: 571mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2436IU | Vitamin C: 25mg | Calcium: 39mg | Iron: 2mg
