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Creamy BLT Pasta Salad Recipe with Avocado Ranch Dressing

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A quick and easy creamy BLT pasta salad featuring crispy bacon, fresh veggies, and a luscious avocado ranch dressing. Perfect for potlucks, family dinners, or summer picnics.

Ingredients

Scale
  • 8 ounces (225 grams) rotini or elbow macaroni pasta
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 1 cup cherry tomatoes, halved
  • 2 cups shredded romaine lettuce or iceberg
  • 1/2 cup finely diced red onion (optional)
  • 1/2 cup shredded sharp cheddar cheese
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk (or substitute with whole milk plus 1 tsp lemon juice)
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried dill (or 1 tablespoon fresh, chopped)
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of pasta and cook according to package instructions—usually about 8 to 10 minutes—until al dente. Stir occasionally to prevent sticking. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to drain thoroughly.
  2. While the pasta cooks, heat a skillet over medium heat. Add 6 slices of thick-cut bacon and cook until crispy, about 6 to 8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to drain excess grease. Once cool, chop into bite-sized pieces.
  3. In a food processor or blender, combine 1 ripe avocado, 1/2 cup mayonnaise, 1/2 cup buttermilk, 1 tablespoon lemon juice, 1 minced garlic clove, 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1 teaspoon dried dill, and salt and black pepper to taste. Blend until smooth and creamy. Taste and adjust seasoning as needed.
  4. Halve 1 cup cherry tomatoes, finely dice 1/2 cup red onion if using, and shred 2 cups romaine lettuce. Set aside.
  5. In a large mixing bowl, add the drained pasta, chopped bacon, cherry tomatoes, red onion, shredded lettuce, and 1/2 cup shredded sharp cheddar cheese. Pour the avocado ranch dressing over the top.
  6. Gently toss everything together until the dressing coats the ingredients evenly. Taste and add more salt or pepper if desired. Serve immediately or chill for 20 minutes to let the flavors meld. If chilling, add lettuce just before serving to keep it crisp.

Notes

Avoid overcooking pasta to prevent mushiness. Cook bacon to crispy but not burnt. Use ripe avocados for smooth dressing. Fresh herbs enhance flavor but dried herbs can be substituted. Prep bacon and pasta ahead but toss salad just before serving to keep textures fresh. Rinse pasta after cooking to stop cooking and prevent mushiness.

Nutrition

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

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