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Fresh BLT Pasta Salad Recipe Easy Creamy Avocado Ranch Dressing

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A fresh and lively BLT pasta salad featuring crispy bacon, juicy tomatoes, and a smooth, tangy creamy avocado ranch dressing. Perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 8 ounces (225 g) rotini or fusilli pasta
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh baby spinach or mixed greens, roughly chopped
  • 1/2 small red onion, thinly sliced (optional)
  • 1/4 cup chopped fresh parsley or cilantro
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup Greek yogurt
  • 1/4 cup buttermilk or milk of choice
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh chives, chopped (optional)
  • 1 teaspoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of rotini pasta and cook according to package instructions, usually around 9 to 11 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. While the pasta cooks, heat a skillet over medium heat. Add 6 slices of thick-cut bacon and cook until crispy, about 6 to 8 minutes, flipping occasionally. Transfer cooked bacon to a paper towel-lined plate to drain excess fat. Once cool, chop into bite-sized pieces.
  3. Halve 2 cups of cherry tomatoes, thinly slice 1/2 small red onion, roughly chop 1 cup baby spinach, and finely chop 1/4 cup fresh parsley or cilantro. Add all to the bowl with pasta.
  4. In a blender or food processor, combine 1 ripe avocado, 1/2 cup Greek yogurt, 1/4 cup buttermilk, 2 tablespoons lime juice, 1 minced garlic clove, 1 tablespoon dill, 1 tablespoon chives, 1 teaspoon apple cider vinegar, salt, and pepper. Blend until smooth and creamy. Adjust thickness by adding a splash more buttermilk if needed.
  5. Pour the dressing over the pasta and veggies. Add the chopped bacon last and gently fold everything together until evenly coated. Taste and adjust seasoning with salt and pepper as needed.
  6. Refrigerate the salad for at least 20 minutes to let flavors meld and the dressing thicken slightly. Serve chilled or at room temperature.

Notes

If avocado isn’t ripe, add a small splash of olive oil to the dressing to keep it smooth. Rinsing pasta after cooking prevents clumping and keeps salad fresh. Chill salad for at least 20 minutes before serving to enhance flavor. Dressing can be made up to 24 hours ahead and stored in the fridge. Swap bacon for smoked tempeh or crispy chickpeas for a vegetarian version. Use gluten-free pasta for gluten-free diets.

Nutrition

Keywords: BLT pasta salad, avocado ranch dressing, creamy pasta salad, summer salad, bacon pasta salad, easy pasta salad, fresh pasta salad

Find it online: https://freshforkful.com/fresh-blt-pasta-salad-recipe-easy-creamy-avocado-ranch-dressing/