BLT Pasta Salad Bacon Avocado (Printable)

Hearty pasta tossed with bacon, avocado, cherry tomatoes, and a creamy lemon dressing for a fresh meal.

# What you'll need:

→ Pasta

01 - 10 oz short pasta (fusilli, rotini, or penne)
02 - 1 teaspoon salt for boiling water

→ Bacon

03 - 6 slices bacon

→ Vegetables

04 - 1.5 cups cherry tomatoes, halved
05 - 1 large ripe avocado, diced
06 - 3 cups romaine lettuce, chopped
07 - 2 green onions, thinly sliced

→ Dressing

08 - 4 tablespoons mayonnaise
09 - 2 tablespoons sour cream
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - Salt and freshly ground black pepper to taste

→ Optional

14 - 2 tablespoons chopped fresh parsley or chives

# Method:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water to cool. Set aside.
02 - While the pasta cooks, place the bacon in a skillet over medium heat. Cook until crisp, turning occasionally, about 6 to 8 minutes. Transfer to a paper towel-lined plate. Once cool, chop into bite-sized pieces.
03 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth.
04 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, lettuce, green onions, and most of the bacon, reserving a little for garnish. Add the dressing and toss gently to coat.
05 - Just before serving, gently fold in the diced avocado.
06 - Transfer to a serving platter or bowl. Garnish with the remaining bacon and optional herbs. Serve immediately, or chill for up to 2 hours for a colder salad.

# Expert Advice:

01 -
  • It tastes like a BLT sandwich but fills you up way more, and honestly, you can eat it with a fork without feeling messy.
  • Everything comes together in under 35 minutes, which means you can make it on a weeknight without stress.
  • Bacon and avocado together somehow make even simple pasta salad feel like you put in actual effort.
02 -
  • Avocado browns fast once it's cut and exposed to air, so seriously add it in the last two minutes before serving, even if that means mixing and assembling right at the table.
  • If you make this ahead, keep the avocado separate and add it right before anyone eats, or your beautiful salad turns into an ugly brown situation that tastes fine but looks sad.
03 -
  • Buy bacon that's thicker cut if you can find it because it gets crispier and doesn't dissolve into the salad like thin bacon does.
  • The moment you taste it and think it needs something, reach for more lemon juice or fresh herbs instead of salt, because both bring brightness without making it harder.
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