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Creamy BLT Pasta Salad Recipe with Avocado Ranch and Crispy Bacon

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A creamy BLT pasta salad featuring crispy bacon, fresh veggies, tender pasta, and a luscious avocado ranch dressing. This crowd-pleaser is quick, easy, and perfect for picnics, potlucks, or casual meals.

Ingredients

Scale
  • 8 ounces rotini pasta (or your favorite short pasta; fusilli works great too)
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • 2 cups cherry tomatoes, halved
  • 1 cup shredded iceberg lettuce
  • ½ cup finely diced red onion (optional)
  • Salt and freshly ground black pepper to taste
  • 1 ripe avocado, peeled and pitted
  • ½ cup mayonnaise
  • ¼ cup buttermilk (or milk with 1 tsp lemon juice)
  • 1 clove garlic, minced
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 1 tsp apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool down. Set aside in a large bowl.
  2. While the pasta cooks, heat a skillet over medium heat. Add 6 slices of thick-cut bacon, cooking until crispy, about 6-8 minutes, flipping occasionally. Transfer bacon to a paper towel-lined plate to drain, then crumble into bite-sized pieces.
  3. In a blender or food processor, combine 1 ripe avocado, ½ cup mayonnaise, ¼ cup buttermilk, 1 minced garlic clove, 1 tbsp chopped chives, 1 tbsp dill, 1 tsp apple cider vinegar, and a pinch of salt and pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed. If the dressing is too thick, add a splash more buttermilk to thin it out.
  4. Halve 2 cups of cherry tomatoes, shred 1 cup iceberg lettuce, and finely dice ½ cup red onion. Toss these into the bowl with the cooled pasta.
  5. Pour the avocado ranch dressing over the pasta and veggies. Toss gently to coat everything evenly. Then fold in the crispy bacon pieces, reserving a few for garnish if desired.
  6. Add salt and freshly ground black pepper to taste. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  7. Give the salad a gentle stir before serving. Sprinkle any reserved bacon on top for extra crunch and a fresh pinch of chopped chives or dill if desired.

Notes

Cook pasta al dente and rinse under cold water to stop cooking and cool. Cook bacon low and slow for perfect crispiness. Save a tablespoon of bacon fat to add smoky depth to dressing if desired. Chill salad at least 30 minutes before serving for best flavor. Dressing can be thinned with extra buttermilk if too thick. For dairy-free, use vegan mayo and coconut or almond milk instead of buttermilk. For vegetarian, omit bacon and add smoked paprika and toasted walnuts or smoked tempeh.

Nutrition

Keywords: BLT pasta salad, creamy pasta salad, avocado ranch, crispy bacon, picnic salad, potluck recipe, easy pasta salad

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