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Creamy Cold BLT Pasta Salad Recipe with Avocado Ranch Dressing

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A fresh and satisfying cold pasta salad featuring smoky bacon, crisp veggies, and a creamy avocado ranch dressing, perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 8 ounces (225 g) rotini or fusilli pasta
  • 6 strips thick-cut bacon, cooked crisp and chopped
  • 2 cups (100 g) cherry tomatoes, halved
  • 3 cups (90 g) crisp romaine lettuce, chopped
  • 1/2 cup (50 g) shredded sharp cheddar cheese (optional)
  • 1/4 cup (30 g) red onion, finely diced (optional)
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup (120 ml) buttermilk or plain yogurt
  • 1/4 cup (60 ml) mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons fresh dill, chopped (or 1 tsp dried dill)
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Drain in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely.
  2. While the pasta cooks, fry 6 strips of thick-cut bacon in a skillet over medium heat until crisp, about 6-8 minutes. Transfer to a paper towel-lined plate to drain excess grease, then chop into bite-sized pieces.
  3. Halve 2 cups (100 g) cherry tomatoes, chop 3 cups (90 g) romaine lettuce, finely dice 1/4 cup (30 g) red onion if using, and shred 1/2 cup (50 g) sharp cheddar cheese. Keep everything ready in separate bowls or plates.
  4. In a blender or food processor, combine 1 ripe avocado, 1/2 cup (120 ml) buttermilk, 1/4 cup (60 ml) mayonnaise, 1 tablespoon lemon juice, 1 minced garlic clove, 2 tablespoons fresh dill, 2 tablespoons fresh parsley, 1/2 teaspoon onion powder, and salt and pepper to taste. Blend until smooth and creamy. Taste and adjust seasoning as needed.
  5. In a large bowl, combine the cooled pasta, bacon, cherry tomatoes, romaine, red onion, and cheddar cheese. Pour the avocado ranch dressing over the top and toss gently but thoroughly until everything is coated.
  6. Cover the salad and refrigerate for at least 30 minutes before serving to let flavors meld. Give it a quick toss before plating.

Notes

Do not overcook the pasta; rinse under cold water to stop cooking and cool. Cook bacon slowly for perfect crispness. Use ripe avocados for creamy dressing. Blend dressing until silky smooth. Toss salad gently to avoid soggy lettuce. Chill salad at least 30 minutes before serving. Add a splash of buttermilk or water if dressing is too thick after chilling. Save some bacon fat to toss in salad for extra flavor if desired.

Nutrition

Keywords: BLT pasta salad, avocado ranch dressing, cold pasta salad, summer salad, bacon pasta salad, creamy pasta salad, easy pasta salad

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