BLT Pasta Salad Bacon Avocado (Print)

A fresh salad mixing bacon, avocado, pasta, and crisp vegetables for a flavorful, hearty meal.

# Components:

→ 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

14 - 2 tablespoons chopped fresh parsley or chives

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water to cool completely. Set aside.
02 - While the pasta cooks, place the bacon in a skillet over medium heat. Cook until crisp, turning occasionally, for 6 to 8 minutes. Transfer to a paper towel-lined plate. Once cool, 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. Reserve a little bacon 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 the remaining bacon and optional herbs. Serve immediately, or chill for up to 2 hours for a colder salad.

# Chef Secrets:

01 -
  • It tastes like a BLT sandwich without requiring you to assemble anything, which somehow feels rebellious and smart.
  • The balance of crispy, creamy, and fresh keeps every bite interesting instead of predictable.
02 -
  • Avocado oxidizes and browns if it sits with the acidic dressing for too long, so adding it right before serving is the one non-negotiable step.
  • Rinsing the hot pasta under cold water stops the cooking process and keeps it from turning into a starchy clump, which changes everything about how it tastes in the salad.
03 -
  • Make the dressing ahead of time and keep it in the fridge, then assemble the salad just before eating so the lettuce stays crisp and the avocado doesn't brown.
  • If you're transporting this to a picnic or potluck, pack the avocado separately and fold it in right before people eat it, bringing the dressing in its own container so you can toss everything together on site.
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