Print

Creamy BLT Pasta Salad Recipe with Avocado Ranch and Crispy Pancetta

creamy blt pasta salad - featured image
Print Recipe

A quick and easy creamy BLT pasta salad featuring crispy pancetta, fresh veggies, and a silky avocado ranch dressing. Perfect for a refreshing lunch or picnic.

Ingredients

Scale
  • 12 oz (340 g) rotini or fusilli pasta
  • 6 oz (170 g) diced pancetta
  • Optional: 4 strips bacon, cooked and crumbled
  • 4 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 2 green onions, thinly sliced
  • Avocado Ranch Dressing:
  • 1 ripe avocado, peeled and pitted
  • ½ cup (120 ml) mayonnaise
  • ¼ cup (60 ml) buttermilk or milk
  • 2 tbsp fresh chives, chopped
  • 1 tbsp fresh dill, chopped
  • 1 garlic clove, minced
  • 1 tsp lemon juice
  • Salt and black pepper, to taste
  • Optional extras: crispy croutons, or substitute pancetta with turkey bacon

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz rotini and cook until al dente, about 9-11 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely.
  2. Heat a skillet over medium heat. Add diced pancetta and cook, stirring occasionally, until golden brown and crispy, about 7-8 minutes. Transfer pancetta to a paper towel-lined plate to drain excess fat. Let cool.
  3. If using bacon, cook strips in a skillet or oven until crisp. Drain and crumble when cooled.
  4. In a blender or food processor, combine ripe avocado, mayonnaise, buttermilk, minced garlic, chopped chives, dill, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
  5. Roughly chop romaine lettuce, halve cherry tomatoes, and thinly slice green onions. Keep veggies chilled until assembly.
  6. In a large mixing bowl, combine cooled pasta, crispy pancetta, chopped lettuce, tomatoes, and green onions. Pour avocado ranch dressing over and gently toss to coat evenly without overmixing.
  7. Taste the salad and add salt or pepper if needed. If dressing is too thick, stir in a splash of milk or buttermilk to loosen it. Serve immediately or chill for 20-30 minutes to let flavors meld.

Notes

Use room temperature avocado for a silky dressing. Do not overcook pasta; al dente is best. Start pancetta in a cold pan and cook over medium heat to render fat slowly, then increase heat to crisp. Rinse pasta after cooking to cool and help dressing cling. Dressing and pancetta can be made ahead and stored separately. For vegetarian version, omit pancetta and add toasted nuts or crispy chickpeas. For dairy-free, use vegan mayo and unsweetened almond milk.

Nutrition

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

Find it online: https://wigglebite.com/creamy-blt-pasta-salad-recipe-with-avocado-ranch-and-crispy-pancetta-easy-and-amp-perfect/