BLT Pasta Salad Avocado (Printable)

Hearty salad mixing crisp bacon, creamy avocado, pasta, tomatoes, and greens with a tangy dressing.

# What You 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

# Step-by-Step Guide:

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, for 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 Suggestions:

01 -
  • It tastes like you've taken all the best parts of a deli sandwich and made them somehow more interesting.
  • Bacon and avocado together are never a mistake, and pasta just makes the whole thing more filling without weighing you down.
  • You can eat it warm, cold, or somewhere in between, which means it works for lunch boxes and dinner parties alike.
02 -
  • The avocado goes in last, and I mean right before plates hit the table, because it browns and turns soft the moment it touches the acidic dressing and sits around.
  • Rinsing the hot pasta under cold water isn't optional if you want to keep the lettuce from wilting—warm pasta will make everything limp before you know it.
03 -
  • Toast your pasta in the skillet for a minute after rinsing it if you want it to taste slightly nuttier and feel less like mush—it's an extra step that absolutely changes the texture in your favor.
  • Make your dressing first and let it sit in the fridge while you prep everything else so the flavors get to know each other and taste more developed by the time they hit the salad.
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