BLT Pasta Salad Avocado (Printable)

A fresh pasta dish with crispy bacon, creamy avocado, cherry tomatoes, and romaine lettuce.

# What You'll Need:

→ Pasta

01 - 10 oz short pasta such as 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

# How to Make It:

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

# Expert Tips:

01 -
  • It tastes like a beloved sandwich transformed into something you can actually eat with a fork.
  • Most of the work is just boiling pasta and crisping bacon, leaving plenty of time to relax before guests arrive.
  • The avocado adds richness without heaviness, making it work equally well as a light main course or substantial side dish.
02 -
  • Adding the avocado too far in advance turns it from silky to mushy and unattractive, so resist the urge to assemble everything an hour early.
  • Rinsing the pasta after cooking is crucial here—it stops the cooking process and prevents the salad from turning into a starchy, gluey mess.
03 -
  • Make the dressing while the pasta cooks so everything comes together at exactly the right moment with no waiting around.
  • If you're nervous about the avocado browning, toss it gently with a tiny bit of that lemon juice and add it just before people serve themselves.
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