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Creamy BLT Summer Pasta Salad Recipe with Avocado Ranch and Crispy Bacon

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A refreshing summer pasta salad combining crispy bacon, fresh lettuce and tomatoes, and a creamy avocado ranch dressing for a perfect balance of creamy, crunchy, and fresh flavors.

Ingredients

Scale
  • 8 ounces (225g) rotini or penne pasta, cooked al dente
  • 6 slices of thick-cut bacon, cooked until crispy and chopped
  • 2 cups (about 150g) cherry tomatoes, halved
  • 3 cups (90g) shredded iceberg or romaine lettuce, crisp and cold
  • 1/2 cup (50g) shredded sharp cheddar cheese (optional)
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup (120ml) buttermilk (or plain yogurt for a thicker dressing)
  • 1/4 cup (60ml) mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh dill, finely chopped (or 1 teaspoon dried)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain the pasta in a colander and rinse briefly under cold water to stop cooking and cool it down. Set aside to drain completely.
  2. While the pasta cooks, heat a skillet over medium heat. Lay 6 slices of thick-cut bacon in the pan without overlapping. Cook until crispy, about 6-8 minutes, turning occasionally for even browning. Transfer bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop into bite-sized pieces.
  3. In a blender or food processor, combine 1 ripe avocado, 1/2 cup (120ml) buttermilk, 1/4 cup (60ml) mayonnaise, 1 tablespoon fresh lemon juice, 2 teaspoons chopped fresh dill, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Blend until smooth and creamy. Taste and season with salt and freshly ground black pepper. If the dressing is too thick, add a splash more buttermilk or water to reach desired consistency.
  4. Halve 2 cups (about 150g) of cherry tomatoes and shred 3 cups (90g) of lettuce. If using cheese, shred 1/2 cup (50g) sharp cheddar.
  5. In a large mixing bowl, combine the cooled pasta, chopped bacon, halved tomatoes, shredded lettuce, and cheese if using. Pour the avocado ranch dressing over the top and gently toss to coat everything evenly.
  6. Refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Give it a quick toss again just before serving to redistribute the dressing.

Notes

Cook pasta al dente to avoid mushiness. Crisp bacon slowly over medium heat for best texture. Use ripe avocado for creamy dressing. Chill salad before serving to meld flavors. Add dressing gradually to avoid soupy salad. Toss pasta with a teaspoon of olive oil if sticky after cooling.

Nutrition

Keywords: BLT pasta salad, avocado ranch, summer salad, creamy pasta salad, bacon salad, quick pasta salad, picnic salad

Find it online: https://yumbelle.com/creamy-blt-summer-pasta-salad-recipe-with-avocado-ranch-and-crispy-bacon/