Description
This refreshing BLT Pasta Salad combines al dente rotini pasta with crispy bacon, fresh cherry tomatoes, crunchy romaine lettuce, and creamy avocado. Tossed in a tangy Greek yogurt ranch dressing, this dish is perfect for a light lunch or a flavorful side at any gathering. Ready in just 30 minutes and serving 8, it’s a crowd-pleaser that balances classic BLT flavors with satisfying pasta and a healthy twist.
Ingredients
Scale
Pasta and Salad Ingredients
- 1 lb rotini pasta (or any short pasta such as penne, bow tie)
- 1 lb bacon (preferably thick cut)
- 2 cups cherry tomatoes, halved
- 3 cups romaine lettuce, chopped (approximately 1 head)
- 2 avocados, peeled, pitted, and cubed
Dressing Ingredients
- 2 cups plain Greek yogurt
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil (or neutral oil such as avocado oil)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lemon juice
- 2 tbsp ranch seasoning mix (dry, such as Hidden Valley or Club House)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente, firm but cooked through. Drain the pasta, rinse under cold water to stop cooking and cool it down, then drain well again. Transfer the pasta to a large mixing bowl.
- Prepare the bacon: While the pasta is cooking, chop the bacon into 1/2-inch pieces. In a large frying pan or skillet over medium heat, cook the bacon pieces until they reach your desired crispness. Remove the bacon with a slotted spoon and place on paper towel-lined plates to drain excess grease.
- Combine salad ingredients: Add the cooked bacon, halved cherry tomatoes, chopped romaine lettuce, and cubed avocados to the bowl with the cooled pasta.
- Make the dressing: In a medium-sized bowl, combine the plain Greek yogurt, minced garlic, fresh parsley, olive oil, salt, pepper, lemon juice, and dry ranch seasoning mix. Stir thoroughly until all ingredients are evenly blended into a creamy dressing.
- Toss the salad: Drizzle the prepared dressing over the pasta and salad mixture. Gently toss everything together until the pasta salad is evenly coated with the dressing. Serve immediately and enjoy your fresh BLT Pasta Salad!
Notes
- For extra flavor, consider adding a splash of apple cider vinegar to the dressing.
- Use thick-cut bacon for a meatier, crunchier texture.
- Make sure to rinse the cooked pasta with cold water to prevent it from becoming mushy and to cool it for the salad.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day; the avocado may brown slightly.
- For a vegetarian version, omit the bacon and add smoked paprika to the dressing for a smoky flavor.
