What happens when your favorite sandwich turns into your new favorite dinner? This Creamy BLT Pasta Salad with Avocado takes everything you love about a classic BLT—crispy bacon, juicy tomatoes, fresh lettuce—and transforms it into a rich, crave-worthy salad. Tossed with rotini pasta, creamy dressing, and buttery avocado, this dish is bold, fresh, and totally addictive. Whether it’s served at a spring potluck or as a weeknight main, it’s guaranteed to steal the spotlight.
BLT Pasta Salad with Avocado
This BLT Pasta Salad is everything you love about a classic bacon, lettuce, and tomato sandwich—minus the bread. It’s fresh, creamy, and perfect for warm-weather gatherings. Packed with crispy bacon, juicy cherry tomatoes, creamy avocado, romaine lettuce, cheddar cheese, and tender pasta, all tossed in a tangy ranch dressing made with sour cream and mayo. This salad is ideal for barbecues, picnics, potlucks, or a quick summer dinner!
Ingredients
Equipment
Method
- In a medium mixing bowl, combine the dry Ranch Dressing Mix, mayonnaise, and sour cream. Whisk together until smooth. Cover with plastic wrap and refrigerate for 30 minutes to let flavors meld.
- Cook the rotini pasta according to package directions. Drain, rinse under cold water, and drain again thoroughly.
- In a large mixing bowl, combine the pasta, chopped bacon, red onion, cheddar cheese, avocado, cherry tomatoes, parsley, and romaine lettuce.
- Pour the chilled dressing over the salad ingredients. Gently toss everything together with tongs until well coated and evenly distributed.
- Serve immediately and enjoy!
Notes
- Serve immediately for best texture—lettuce wilts if stored too long with dressing.
- For a healthier version, use plain Greek yogurt instead of mayo.
- Use any pasta shape you like: shells, penne, or bow tie work great too.
- Great add-ins include chickpeas, grilled chicken, croutons, or cucumbers.
- Leftovers can be stored in an airtight container in the fridge for up to 24 hours.