A bright pasta salad with bacon, tomatoes, lettuce, and creamy avocado ranch. Ideal for summer picnics or casual meals.
# What You Need:
→ Pasta
01 - 12 ounces rotini or fusilli pasta
02 - Salt for boiling water
→ BLT Components
03 - 6 slices bacon
04 - 2 cups chopped romaine lettuce
05 - 1 cup cherry tomatoes, halved
→ Avocado Ranch Dressing
06 - 1 ripe avocado, peeled and pitted
07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons chopped fresh chives
11 - 2 tablespoons chopped fresh dill
12 - 1 garlic clove, minced
13 - 1/4 teaspoon onion powder
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2 to 3 tablespoons milk, as needed for thinning
→ Optional Additions
17 - 1/4 cup thinly sliced red onion
18 - Extra chopped avocado for garnish
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook rotini or fusilli pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 - Heat a skillet over medium heat. Cook bacon slices until crisp and golden. Place bacon on a paper towel-lined plate to drain excess fat. Once cooled, chop bacon into bite-sized pieces.
03 - In a blender or food processor, combine avocado, mayonnaise, sour cream, lemon juice, chives, dill, garlic, onion powder, salt, and black pepper. Blend until creamy. Gradually add milk, 1 tablespoon at a time, until desired dressing consistency is achieved.
04 - In a large mixing bowl, add cooled pasta, chopped bacon, romaine lettuce, cherry tomatoes, and red onion if using. Add avocado ranch dressing to the bowl and toss gently to evenly coat all ingredients.
05 - Garnish salad with extra chopped avocado and chives as desired. Serve immediately, or chill for 30 minutes prior to serving to enhance flavors.
