BLT Pasta Salad Bacon Avocado (Print Version)

Fresh BLT pasta salad with crispy bacon, creamy avocado, cherry tomatoes, and tangy dressing.

# What You Need:

→ Pasta

01 - 10 ounces short pasta (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:

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 but feels less guilty because vegetables and pasta balance out the bacon in a way that makes sense.
  • You can have it ready in under 35 minutes, and it actually tastes better when chilled, so you can make it ahead without stress.
  • The creamy dressing and crispy bacon contrast with fresh lettuce and tomatoes in a way that keeps your fork moving back to the bowl.
02 -
  • Cold pasta salad is a lesson in timing, and adding avocado anywhere but the final moment will turn it to brown sadness despite your best intentions.
  • The dressing needs to coat everything generously, so don't be timid with it, and taste as you go because salt and pepper are adjustments that happen as you build.
03 -
  • Ring out your bacon after chopping by wrapping it briefly in a paper towel, which prevents excess grease from pooling at the bottom of your salad bowl.
  • Cut your avocado with a sharp knife right before folding it in, and if you're nervous about browning, squeeze a bit of lemon juice directly on the cut surface.
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