Bright pasta salad with bacon, tomatoes, lettuce, and avocado ranch—great for picnics or backyard meals.
# What You'll Need:
→ Pasta Base
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
→ Optional Additions
17 - 1/4 cup thinly sliced red onion
18 - Extra chopped avocado, for garnish
# Method:
01 - Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool.
02 - In a skillet over medium heat, fry bacon until golden and crispy. Place on a paper towel-lined plate and let cool, then chop into bite-sized pieces.
03 - Combine avocado, mayonnaise, sour cream, lemon juice, chives, dill, garlic, onion powder, salt, and black pepper in a blender or food processor. Blend until smooth, adding milk gradually until desired consistency is achieved.
04 - In a large mixing bowl, combine cooled pasta, chopped bacon, lettuce, cherry tomatoes, and optional red onion. Pour avocado ranch dressing over the ingredients and gently toss to coat.
05 - Garnish with extra chopped avocado and chives if desired. Serve immediately or chill for 30 minutes before serving for maximum freshness.
