This creamy BLT pasta salad combines crispy bacon, fresh lettuce, and juicy tomatoes with tender rotini pasta, all coated in a rich avocado ranch dressing. It is a perfect, easy cold pasta salad for summer BBQs and potlucks.
Author:amyrosewood
Prep Time:20 min
Cook Time:15 min
Total Time:35 min
Yield:6 servings 1x
Category:Side Dish
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound rotini pasta
1 pound bacon, cooked and crumbled
2 cups romaine lettuce, chopped
2 cups cherry or grape tomatoes, halved
1 ripe avocado
1/2 cup mayonnaise
1/2 cup buttermilk
1/4 cup fresh lime juice
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
Instructions
Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside to cool completely.
While the pasta cools, prepare the avocado ranch dressing. In a food processor or blender, combine the avocado, mayonnaise, buttermilk, lime juice, garlic powder, and onion powder. Blend until completely smooth and creamy. Season with salt and pepper.
In a large bowl, combine the cooled pasta, crumbled bacon, halved tomatoes, and chopped romaine lettuce.
Pour the avocado ranch dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
Cover the bowl and chill the BLT pasta salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
Taste and adjust seasoning before serving as a BBQ side dish or quick weeknight meal.
Notes
For the crispiest bacon, cook it slowly in a skillet over medium heat until fully rendered and crisp. Drain well on paper towels.
If you are making this ahead of time, keep the lettuce separate and stir it in just before serving to prevent it from wilting.
This recipe works well for make-ahead salads; chill for up to 4 hours.