If you love those classic BLT flavors and you’re looking for something fresh, fun, and absolutely delicious to bring to your next gathering, I can’t wait for you to try this BLT Pasta Salad with Bacon and Avocado Recipe. It’s the perfect blend of crispy bacon, creamy avocado, and tender rotini pasta all tossed in a dreamy ranch dressing. Trust me, once you make this, it’ll quickly become a favorite in your recipe rotation.
Why You’ll Love This Recipe
- All Your Favorite BLT Flavors in One Bowl: Crispy bacon, juicy tomatoes, and fresh lettuce with creamy avocado—pasta salad has never tasted so indulgent.
- Super Easy to Make: With just a handful of ingredients and simple steps, you’ll have a knockout side or main dish ready in under an hour.
- Perfect for Any Occasion: Whether it’s a barbecue, potluck, or a casual lunch, this salad travels well and pleases a crowd.
- Customizable and Versatile: Love extra cheese or prefer a little more tang? You can easily adjust the ingredients to suit your taste.
Ingredients & Why They Work
Every ingredient in this BLT Pasta Salad with Bacon and Avocado Recipe not only complements the others but balances texture and flavor perfectly. I always choose fresh, ripe avocado and crispy bacon to make sure each bite is a flavor-packed experience. Let me share a few tips on picking and prepping the ingredients for best results.
- Rotini Pasta: The spirals hold onto the dressing beautifully, ensuring every forkful is coated in that zesty ranch flavor.
- Bacon: Look for thick-cut slices for extra crunch and flavor; cook until just crispy to avoid overly dry pieces.
- Red Onion: Adds a mild sharpness; finely dicing helps distribute the flavor without overpowering the salad.
- Cheddar Cheese: Cubed for easy eating, this adds a creamy, tangy richness that pairs well with the smoky bacon.
- Romaine Lettuce: Provides crisp freshness and lightness—add this last to keep it crunchy.
- Avocado: Adds buttery smoothness and balances the salty and tangy flavors; use ripe but firm avocado to avoid mushiness.
- Cherry Tomatoes: Their sweetness and juiciness bring brightness; halving them releases just enough juice without sogginess.
- Parsley: Fresh herbs brighten the whole salad and add a subtle hint of earthiness.
- Hidden Valley Ranch Dressing Mix: This staple seasoning mix is the magic behind the creamy, flavorful dressing everyone loves.
- Mayonnaise and Sour Cream: Combining these creates a rich, tangy base that keeps the salad creamy without being too heavy.
Make It Your Way
I enjoy tweaking this BLT Pasta Salad with Bacon and Avocado Recipe depending on the season or crowd size. Feel free to add your twist — it’s one of those recipes that rewards experimentation!
- Extra Cheese: Once, I tossed in some pepper jack along with cheddar for a little spicy kick — seriously tasty!
- Swap Bacon: Turkey bacon or even crispy pancetta work if you want a different smoky vibe or a leaner option.
- No Mayo Option: Use Greek yogurt instead of mayo for a lighter, tangier dressing that still tastes great.
- Add Crunch: Toasted sunflower seeds or chopped nuts bring a nice texture contrast I’ve grown to love.
Step-by-Step: How I Make BLT Pasta Salad with Bacon and Avocado Recipe
Step 1: Mix the Dressing for Maximum Flavor
First up, combine the Hidden Valley Ranch Dressing Mix, mayonnaise, and sour cream in a medium bowl. I whisk it until smooth and pop it into the fridge for about 30 minutes. Trust me on this: chilling lets the flavors marry beautifully, so don’t skip the wait time—it’s worth it.
Step 2: Perfectly Cook and Chill the Pasta
Cook your rotini pasta following the package directions until it’s al dente—don’t overcook or it’ll get mushy when mixed with the dressing. Drain it, then rinse with cold water to stop the cooking process and cool it down quickly. Shaking off excess water here is key; too much moisture will water down your salad.
Step 3: Prep Your Mix-Ins
While the pasta cools, chop your cooked bacon, finely dice the red onion, cube the cheddar cheese, halve the cherry tomatoes, and tear the romaine lettuce into bite-sized pieces. Cut the avocado last to keep it from browning immediately—if you like, a quick squeeze of lemon juice will help preserve that beautiful green color.
Step 4: Toss Everything Gently
In a large bowl, combine the pasta, bacon, onion, cheese, avocado, tomatoes, parsley, and lettuce. Pour the chilled dressing over and use tongs to gently toss until everything is coated. Be gentle especially with the avocado and lettuce to prevent them from turning mushy. Taste and adjust with a pinch of salt or more dressing if you like.
Step 5: Serve and Enjoy Right Away
This salad is best served fresh to keep the lettuce crisp and avocado creamy. If you have to wait, add the lettuce and toss with dressing just before serving to avoid sogginess.
Pro Tips for Making BLT Pasta Salad with Bacon and Avocado Recipe
- Chill the Dressing First: Giving the dressing time to refrigerate deepens the ranch flavor and helps it thicken slightly for perfect coating.
- Rinse Pasta with Cold Water: This cools the pasta and stops cooking immediately, preventing a mushy salad later.
- Add Lettuce Last: To keep romaine crisp and fresh, toss it in right before serving, not earlier.
- Handle Avocado Gently: Cut and add it last, and fold it in softly to avoid bruising or mushy texture.
How to Serve BLT Pasta Salad with Bacon and Avocado Recipe
Garnishes
I like to finish this salad with a sprinkle of freshly chopped parsley—it adds a bright herbal note and looks beautiful. Sometimes, I toss a few extra bacon crisps on top for presentation and crunch, especially when serving guests.
Side Dishes
This BLT Pasta Salad pairs beautifully with grilled chicken or burgers, making it ideal for summer cookouts. I’ve also served it alongside hearty sandwiches or used it as a filling, flavorful lunch on its own.
Creative Ways to Present
For parties, I love serving this salad in a hollowed-out bread bowl or layered in clear glass bowls so you can see the colorful layers. Another fun idea is to portion it into individual mason jars—it’s portable, pretty, and perfect for picnics.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, storing this salad in an airtight container in the fridge is your best bet. Just remember, the romaine lettuce won’t stay crisp for long, so I recommend eating leftover salad within 24 hours to enjoy it at its freshest.
Freezing
I don’t recommend freezing this BLT Pasta Salad with Bacon and Avocado Recipe because the texture of the lettuce and avocado will suffer once thawed. It’s best enjoyed fresh or refrigerated briefly.
Reheating
This salad is meant to be eaten cold, so reheating isn’t necessary. However, if you want to warm the bacon separately, you can do so in a skillet or microwave, then toss it back in fresh salad just before serving.
FAQs
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Can I make the BLT Pasta Salad with Bacon and Avocado Recipe ahead of time?
You can prepare most of the salad ahead, like the pasta, bacon, and dressing. However, add romaine lettuce and avocado right before serving to keep them fresh and prevent sogginess.
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What can I use instead of Hidden Valley Ranch Dressing Mix?
If you don’t have ranch mix, feel free to use your favorite ranch dressing or make a homemade version with herbs, garlic powder, onion powder, and dried dill.
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Is this salad suitable for meal prep lunches?
Yes, but keep the lettuce and avocado separate until ready to eat for the best texture. Pack the components individually if possible, then combine before lunchtime.
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Can I substitute the bacon for a vegetarian option?
Absolutely! Crispy smoked tempeh, coconut bacon, or even roasted chickpeas can provide a similar smoky crunch if you want a vegetarian-friendly salad.
Final Thoughts
This BLT Pasta Salad with Bacon and Avocado Recipe has become a go-to in my kitchen because it strikes that perfect balance between comfort food and fresh flavors. I love sharing it with friends who often ask for the recipe, and I know you’ll enjoy it just as much. Give it a try for your next meal or gathering—you might just find your new favorite pasta salad!
Print
BLT Pasta Salad with Bacon and Avocado Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
A refreshing and hearty BLT Pasta Salad featuring rotini pasta, crispy bacon, fresh vegetables, and a creamy Hidden Valley Ranch dressing.
Ingredients
Pasta Salad 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 cut into cubes (measured after it’s cubed)
- 2 cups romaine lettuce cut or torn into bite size pieces (measured after it’s in pieces)
- 1 avocado cut into small pieces
- 1½ cups cherry tomatoes cut in half (measured after cut in half)
- ¼ cup parsley chopped
Dressing Ingredients
- 1 1-ounce packet Hidden Valley Dressing Mix dry
- 1½ cups mayonnaise
- ½ cup sour cream
Instructions
- Prepare Dressing: In a medium mixing bowl, combine the dry Hidden Valley Ranch Dressing Mix, mayonnaise, and sour cream. Whisk together until smooth. Cover with plastic wrap and refrigerate for 30 minutes to allow flavors to meld.
- Cook Pasta: Cook the rotini pasta according to package directions. Drain, rinse with cold water to cool, and drain again. Transfer to a large mixing bowl.
- Combine Salad Ingredients: Add the cooked and chopped bacon, finely diced red onion, cheddar cheese cubes, avocado pieces, halved cherry tomatoes, chopped parsley, and romaine lettuce to the bowl with the pasta.
- Toss Salad: Pour the chilled dressing over the pasta mixture. Using tongs, gently toss the salad until all ingredients are evenly coated with the dressing.
- Serve: Serve the salad immediately for best texture and freshness.
Notes
- The romaine lettuce does not hold well in the salad, so it’s best to add it and the dressing right before serving.
- Leftovers can be stored in a tightly sealed container in the refrigerator for up to 24 hours, but salad quality declines after that.
- This recipe makes a large batch; reduce ingredient amounts by half for smaller servings.
- You can shred the cheddar cheese instead of cubing it if preferred for easier mixing.
