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Creamy BLT Pasta Salad with Avocado Ranch Dressing

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A quick and easy summer pasta salad featuring crispy bacon, fresh cherry tomatoes, and a creamy avocado ranch dressing that brings all the flavors together in a refreshing and satisfying dish.

Ingredients

Scale
  • 8 ounces rotini pasta (about 225 grams), cooked al dente
  • 8 slices thick-cut bacon, cooked crisp and chopped
  • 1½ cups cherry tomatoes, halved
  • 2 cups romaine lettuce or iceberg, chopped
  • 2 stalks green onions, thinly sliced
  • 1 cup shredded sharp cheddar cheese (optional)
  • 1 medium ripe avocado, peeled and pitted
  • ½ cup buttermilk (120 ml) or substitute with milk + 1 teaspoon lemon juice
  • ¼ cup mayonnaise (60 ml)
  • 2 tablespoons sour cream (30 ml)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon dill, chopped (or 1 teaspoon dried dill)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon freshly squeezed lemon juice (15 ml)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain well in a colander and rinse under cold water to stop cooking. Set aside to drain completely.
  2. While pasta cooks, heat a skillet over medium heat. Add bacon slices and cook until crisp, about 6-8 minutes, turning occasionally. Remove bacon to a plate lined with paper towels to drain excess fat. Once cooled, chop into bite-sized pieces.
  3. In a food processor, combine avocado, buttermilk, mayonnaise, sour cream, parsley, dill, garlic powder, onion powder, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste. If too thick, add more buttermilk, a tablespoon at a time, until desired consistency.
  4. Halve cherry tomatoes, chop lettuce, and thinly slice green onions. For milder onion flavor, rinse sliced green onions under cold water and pat dry.
  5. In a large mixing bowl, combine cooled pasta, chopped bacon, tomatoes, lettuce, green onions, and shredded cheddar cheese (if using). Pour avocado ranch dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
  6. Taste and adjust seasoning with more salt or pepper if needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.
  7. Before serving, give the salad a gentle toss. Garnish with extra chopped parsley or crispy bacon bits if desired.

Notes

Do not overcook pasta; rinse pasta under cold water to stop cooking and prevent clumping. Use ripe avocado for smooth dressing. Chill salad for at least 30 minutes before serving to meld flavors. Bacon fat can be saved to sauté green onions for extra smoky flavor. For a lighter dressing, substitute mayonnaise and sour cream with Greek yogurt. For gluten-free, use gluten-free pasta. If salad seems dry after chilling, stir in a splash of buttermilk or olive oil before serving.

Nutrition

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

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