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Fresh BLT Pasta Salad with Easy Creamy Avocado Ranch Dressing

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A quick and satisfying pasta salad combining classic BLT flavors with a creamy, bright avocado ranch dressing. Perfect for summer meals, potlucks, or casual dinners.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 6 slices thick-cut bacon
  • 2 cups cherry or grape tomatoes, halved
  • 3 cups chopped romaine or iceberg lettuce
  • 1 large ripe avocado, peeled and pitted
  • 1/4 cup buttermilk (or substitute with unsweetened almond milk + 1 tsp lemon juice)
  • 1/4 cup plain Greek yogurt (can swap for dairy-free yogurt)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 small clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons mayonnaise (avocado oil mayo recommended)
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain in a colander and rinse under cold water to cool and stop cooking. Set aside.
  2. While pasta cooks, crisp up 6 slices of thick-cut bacon in a skillet over medium heat until golden and crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain excess fat, then chop into bite-sized pieces.
  3. Halve 2 cups cherry tomatoes, chop 3 cups romaine lettuce, finely chop 2 tablespoons fresh parsley and 1 tablespoon chives, and mince 1 small garlic clove.
  4. In a food processor or blender, combine 1 ripe avocado, 1/4 cup buttermilk, 1/4 cup Greek yogurt, 2 tablespoons mayonnaise, minced garlic, 1 tablespoon fresh lemon juice, chopped herbs, salt, and pepper. Blend until completely smooth and creamy. Adjust seasoning and add a pinch of smoked paprika or cayenne if desired.
  5. In a large bowl, combine the cooled pasta, chopped bacon, halved tomatoes, and chopped lettuce. Pour the avocado ranch dressing over the top and gently toss until everything is evenly coated.
  6. Serve immediately or refrigerate for 30 minutes to let flavors meld. Before serving, stir gently and adjust seasoning if needed.

Notes

Use ripe but firm avocados for best dressing texture. Rinse pasta with cold water to stop cooking and prevent lettuce wilting. Reserve some dressing to avoid overdressing the salad. Can substitute bacon with smoked turkey or tempeh for vegetarian options. For gluten-free, use quinoa or chickpea pasta. Dressing can be made dairy-free by swapping yogurt and buttermilk with plant-based alternatives.

Nutrition

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

Find it online: https://fizzlefork.com/fresh-blt-pasta-salad-recipe-easy-creamy-avocado-ranch-dressing-ideas/