BLT Pasta Salad with Avocado (Printable Version)

Hearty BLT-inspired salad combining creamy avocado and pasta with crisp bacon and fresh vegetables.

# What You'll Need:

→ Pasta

01 - 10 ounces short pasta (fusilli, rotini, or penne)
02 - 1 teaspoon salt for boiling water

→ Bacon

03 - 6 slices bacon

→ Vegetables

04 - 1.5 cups cherry tomatoes, halved
05 - 1 large ripe avocado, diced
06 - 3 cups romaine lettuce, chopped
07 - 2 green onions, thinly sliced

→ Dressing

08 - 4 tablespoons mayonnaise
09 - 2 tablespoons sour cream
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - Salt and freshly ground black pepper to taste

→ Optional Garnish

14 - 2 tablespoons chopped fresh parsley or chives

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and rinse under cold water to cool. Set aside.
02 - While pasta cooks, place bacon in a skillet over medium heat. Cook until crisp, turning occasionally, about 6 to 8 minutes. Transfer to a paper towel-lined plate. Once cool, chop into bite-sized pieces.
03 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth.
04 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, lettuce, green onions, and most of the bacon, reserving a little for garnish. Add the dressing and toss gently to coat.
05 - Just before serving, gently fold in the diced avocado.
06 - Transfer to a serving platter or bowl. Garnish with the remaining bacon and optional herbs. Serve immediately or chill for up to 2 hours for a colder salad.

# Expert Hints:

01 -
  • It tastes like a BLT sandwich decided to become something better without losing its soul.
  • Bacon, avocado, and fresh tomatoes create a flavor combination that feels indulgent but won't weigh you down.
  • You can throw it together faster than ordering takeout, yet it feels like you've done something special.
02 -
  • Avocado timing is everything—add it too early and oxidation wins, robbing you of that beautiful green color and perfect texture. The moment before serving, not before, is when it joins the salad.
  • Pasta texture changes this entire dish, so taste a piece before draining to make sure it's actually al dente and not overdone into mushiness. One minute too long and your salad goes from fresh to tired.
03 -
  • Buy quality bacon and take the time to cook it properly—it's the most important ingredient and worth the extra attention that separates good from ordinary.
  • If you need to make this ahead, keep the avocado separate and fold it in just before serving, storing everything else in an airtight container in the refrigerator.
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