BLT Pasta Salad Bacon Avocado (Printable)

A fresh BLT pasta combination with bacon, avocado, and crisp vegetables tossed in a creamy dressing.

# What You 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 Additions

14 - 2 tablespoons chopped fresh parsley or chives

# Directions:

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, then set aside.
02 - While pasta cooks, place bacon in a skillet over medium heat. Cook until crisp, turning occasionally, for 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. 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 and well combined.
04 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, lettuce, green onions, and most of the bacon, reserving some for garnish. Pour dressing over mixture and toss gently to coat evenly.
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 summer in a bowl without any fussy technique or hours of prep work.
  • Bacon and avocado together hit every craving at once, and somehow the pasta makes it feel like a real meal instead of just a side.
  • You can make it ahead, chill it, and still have something fresh tasting when you need it.
02 -
  • Add the avocado right before serving or it turns brown and mushy, which ruins the whole experience.
  • Rinsing the pasta in cold water is non-negotiable because warm pasta will wilt the lettuce and make everything soggy.
  • The dressing needs lemon juice not just for flavor but to keep the avocado green and prevent oxidation.
03 -
  • Buy bacon that's already cooked if you're short on time, but the texture and flavor won't be quite as good as fresh cooked.
  • Make the dressing with a whisk by hand instead of blending it so it stays creamy but not overly thick.
  • Keep avocados at room temperature until the day you're making this, then chill them for 20 minutes before dicing so they're easier to cut cleanly.
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