BLT Pasta Salad Avocado (Printable Version)

A fresh and hearty salad mixing bacon, avocado, pasta, and crisp greens for a flavorful meal.

# 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

# 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 completely. 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 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. Add the dressing and toss gently to coat all ingredients evenly.
05 - Just before serving, gently fold in the diced avocado to prevent browning and maintain texture.
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 Tips:

01 -
  • It tastes like a favorite sandwich you've had a thousand times, but somehow more elegant when it's in a bowl.
  • You can prep everything ahead and toss it together right before serving, which means less stress and more time with guests.
  • The bacon-to-pasta ratio is perfectly balanced, so every bite has that smoky, salty crunch you're craving.
02 -
  • Add the avocado at the very last second before serving—this is the difference between vibrant green and an unappealing gray-brown that tastes fine but looks sad.
  • Let the pasta cool completely before mixing it with the dressing, or the heat will wilt the lettuce and make the avocado soften unevenly.
03 -
  • Toast a few black pepper flakes in the skillet right after you finish the bacon for an extra layer of smoke and heat that makes people ask what the secret ingredient is.
  • If you can't find good avocados, use Greek yogurt mixed with fresh dill instead—it gives you the creaminess without the browning worry, and it tastes incredible.
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