BLT Pasta Salad with Avocado
This BLT Pasta Salad is everything you love about a classic bacon, lettuce, and tomato sandwich—minus the bread. It’s fresh, creamy, and perfect for warm-weather gatherings. Packed with crispy bacon, juicy cherry tomatoes, creamy avocado, romaine lettuce, cheddar cheese, and tender pasta, all tossed in a tangy ranch dressing made with sour cream and mayo. This salad is ideal for barbecues, picnics, potlucks, or a quick summer dinner!
Equipment
- Large mixing bowl
- Whisk
- Medium bowl
- Knife
- Cutting board
- Large pot for boiling pasta
- Colander
- Measuring cups and spoons
- Plastic wrap or lid
Ingredients
- 1 16-ounce box rotini pasta, cooked, drained, and rinsed with cold water
- 13 slices bacon cooked and chopped
- ½ large red onion finely diced
- 1½ cups cheddar cheese cubed
- 2 cups romaine lettuce chopped into bite-sized pieces
- 1 avocado diced
- 1½ cups cherry tomatoes halved
- ¼ cup fresh parsley chopped
- 1 1-ounce packet Hidden Valley Ranch Dressing Mix
- 1½ cups mayonnaise
- ½ cup sour cream
Instructions
- In a medium mixing bowl, combine the dry Ranch Dressing Mix, mayonnaise, and sour cream. Whisk together until smooth. Cover with plastic wrap and refrigerate for 30 minutes to let flavors meld.
- Cook the rotini pasta according to package directions. Drain, rinse under cold water, and drain again thoroughly.
- In a large mixing bowl, combine the pasta, chopped bacon, red onion, cheddar cheese, avocado, cherry tomatoes, parsley, and romaine lettuce.
- Pour the chilled dressing over the salad ingredients. Gently toss everything together with tongs until well coated and evenly distributed.
- Serve immediately and enjoy!
Notes
- Serve immediately for best texture—lettuce wilts if stored too long with dressing.
- For a healthier version, use plain Greek yogurt instead of mayo.
- Use any pasta shape you like: shells, penne, or bow tie work great too.
- Great add-ins include chickpeas, grilled chicken, croutons, or cucumbers.
- Leftovers can be stored in an airtight container in the fridge for up to 24 hours.