BLT Pasta Salad Avocado (Printable)

A fresh mix of pasta, bacon, avocado, and crisp vegetables tossed in a tangy dressing.

# What Goes In:

→ Pasta

01 - 10 ounces 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 Garnish

14 - 2 tablespoons chopped fresh parsley or chives

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and rinse under cold water to cool completely. Set aside.
02 - While pasta cooks, place 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 cooled, 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 some for garnish. Add the dressing and toss gently to coat.
05 - Just before serving, gently fold in the diced avocado to prevent browning.
06 - Transfer to a serving platter or bowl. Garnish with 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 had a love affair with pasta, and honestly, that's exactly what you want on a warm day.
  • Everything comes together in under 40 minutes, which means you can actually make this on a weeknight without losing your mind.
  • The dressing is silky and forgiving, so even if your timing is slightly off, the whole thing still tastes intentional and delicious.
02 -
  • If you add the avocado too early, it will brown and taste bitter, which I discovered the hard way and will never forget.
  • Keep the lettuce separate until the very end because warm pasta and mayo will wilt it into submission in minutes, and nobody wants a sad, limp salad.
  • Make sure your bacon is actually crispy before you chop it, because chewy bacon will ruin the whole thing and you'll feel betrayed.
03 -
  • Toast your pasta in a dry skillet for a minute after it cools if you want it to have a subtle nutty flavor that makes the whole thing taste more intentional.
  • Make the dressing first while you're waiting for the water to boil, then let it sit in the fridge for ten minutes so the flavors can meld and taste less raw.
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