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Creamy BLT Pasta Salad with Avocado Ranch Dressing

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A refreshing and creamy pasta salad combining crispy bacon, fresh tomatoes, romaine lettuce, and a unique avocado ranch dressing. Perfect for summer, this salad is quick to prepare and a crowd-pleaser.

Ingredients

Scale
  • 8 ounces (225 grams) rotini or bowtie pasta
  • 6–8 slices thick-cut bacon, cooked and chopped
  • 1 cup cherry tomatoes, halved
  • 2 cups romaine lettuce, chopped
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup (125 ml) plain full-fat Greek yogurt
  • 1/4 cup (60 ml) mayonnaise
  • 2 tablespoons (30 ml) buttermilk (or milk with 1 tsp lemon juice)
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon (15 ml) lemon juice
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces rotini and cook according to package instructions (8-10 minutes) until al dente. Drain and rinse with cold water to cool. Set aside to drain thoroughly.
  2. While pasta cooks, heat a skillet over medium heat. Cook 6-8 slices thick-cut bacon until crispy, about 6-8 minutes, flipping occasionally. Drain on paper towels and chop into bite-sized pieces.
  3. In a medium bowl, mash 1 ripe avocado with a fork until smooth but slightly chunky. Add 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 2 tablespoons buttermilk, and 1 tablespoon lemon juice. Whisk in 1 tablespoon each chopped dill and chives, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste. Mix until creamy and well combined. Add more buttermilk if dressing is too thick.
  4. In a large bowl, toss together cooled pasta, chopped romaine lettuce, halved cherry tomatoes, and chopped bacon. Gently fold in the avocado ranch dressing until evenly coated, being careful not to overmix.
  5. Cover and refrigerate the salad for at least 30 minutes before serving. Toss gently again before serving and adjust salt and pepper if needed.

Notes

Rinse pasta with cold water after cooking to prevent mushiness. Cook bacon until very crispy and drain excess fat to keep salad from becoming greasy. Chill salad for at least 30 minutes to allow flavors to meld and maintain texture. For best texture when prepping ahead, store dressing separately and toss just before serving. Use ripe but firm avocado to avoid watery dressing. Overmixing can bruise lettuce and soften bacon.

Nutrition

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

Find it online: https://emmayum.com/creamy-blt-pasta-salad-with-avocado-ranch-dressing-easy-recipe-for-summer/