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Creamy BLT Pasta Salad Recipe with Avocado Ranch Dressing

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A fresh and indulgent pasta salad combining crispy bacon, romaine lettuce, cherry tomatoes, and rotini pasta tossed in a creamy avocado ranch dressing. Perfect for summer gatherings, potlucks, or a light lunch.

Ingredients

Scale
  • 12 ounces rotini or spiral pasta
  • 8 slices thick-cut bacon (Applewood smoked recommended)
  • 3 cups chopped romaine lettuce (about 1 large head)
  • 1 1/2 cups cherry tomatoes, halved
  • 1/4 cup finely diced red onion
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup buttermilk (or plain yogurt as substitute)
  • 1/4 cup mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh chopped parsley or dill (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces rotini pasta and cook according to package instructions until al dente, about 8–10 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large bowl.
  2. While pasta cooks, heat a skillet over medium heat. Add 8 slices thick-cut bacon and cook until crispy, about 6–8 minutes, turning occasionally. Place cooked bacon on paper towels to drain excess grease. Once cooled, crumble or chop into bite-sized pieces.
  3. Chop 3 cups romaine lettuce into bite-sized pieces. Halve 1 1/2 cups cherry tomatoes. Finely dice 1/4 cup red onion. Add all to the bowl with pasta.
  4. In a blender or food processor, combine 1 ripe avocado, 1/2 cup buttermilk, 1/4 cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon fresh lime juice, and 2 tablespoons chopped parsley or dill if using. Blend until smooth. Taste and season with salt and freshly ground black pepper.
  5. Pour the avocado ranch dressing over the pasta and veggies. Add the crumbled bacon and gently toss everything together until evenly coated. Be careful not to overmix to keep the lettuce crisp.
  6. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Give it a light toss again just before plating.

Notes

Cook pasta al dente and rinse with cold water to prevent mushiness. Cook bacon slowly over medium heat for crispiness. Use a blender for smooth dressing or mash avocado and whisk if no blender is available. Chill salad for at least 30 minutes before serving to meld flavors and keep bacon crispy. Add lettuce last to keep it crisp. For dairy-free, substitute buttermilk with almond milk and use vegan mayo. For gluten-free, use gluten-free pasta.

Nutrition

Keywords: BLT pasta salad, avocado ranch dressing, creamy pasta salad, bacon pasta salad, summer salad, picnic salad, potluck recipe

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