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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!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Cold Pasta Salad
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 16-ounce box rotini pasta, cooked, drained, and rinsed with cold water
  • 13 slices bacon cooked and chopped
  • ½ large red onion finely diced
  • 1½ cups cheddar cheese cubed
  • 2 cups romaine lettuce chopped into bite-sized pieces
  • 1 avocado diced
  • 1½ cups cherry tomatoes halved
  • ¼ cup fresh parsley chopped
  • 1 1-ounce packet Hidden Valley Ranch Dressing Mix
  • 1½ cups mayonnaise
  • ½ cup sour cream

Equipment

  • Large mixing bowl
  • Whisk
  • Medium bowl
  • Knife
  • Cutting board
  • Large pot for boiling pasta
  • Colander
  • Measuring cups and spoons
  • Plastic wrap or lid

Method
 

  1. 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.
  2. Cook the rotini pasta according to package directions. Drain, rinse under cold water, and drain again thoroughly.
  3. In a large mixing bowl, combine the pasta, chopped bacon, red onion, cheddar cheese, avocado, cherry tomatoes, parsley, and romaine lettuce.
  4. Pour the chilled dressing over the salad ingredients. Gently toss everything together with tongs until well coated and evenly distributed.
  5. 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.