BLT Pasta Salad with Avocado (Printable Version)

A hearty salad combining bacon, avocado, pasta, and fresh vegetables for a flavorful dish.

# 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 Garnish

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. Set aside.
02 - While the pasta cooks, place the bacon in a skillet over medium heat. Cook until crisp, turning occasionally, about 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, reserving a little for garnish. Add the dressing and toss gently to coat.
05 - Just before serving, gently fold in the diced avocado.
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.

# Expert Advice:

01 -
  • It tastes like a BLT sandwich but feels lighter and more elegant on a plate.
  • Everything comes together in under 40 minutes, making it perfect for weeknight dinners or last-minute gatherings.
  • You can prep most of it ahead and add the avocado right before serving, which is a lifesaver when hosting.
02 -
  • The avocado must go in last or it will turn brown and oxidized, which tastes fine but looks like something went wrong in your kitchen.
  • Rinsing the hot pasta under cold water stops it from continuing to cook and becoming mushy, which makes a real difference in the final texture of the salad.
03 -
  • Cook the bacon first, then use some of the rendered fat in the pan to toast the green onions for 30 seconds if you want to add a layer of richness that's barely noticeable but somehow makes everything taste better.
  • If your avocados are slightly firm, dice them an hour before serving and toss them gently with a squeeze of lemon juice, which slows down browning and adds another note of brightness to the salad.
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