Bacon, tomatoes, lettuce, and avocado ranch combine in a colorful, satisfying pasta salad for summer gatherings.
# Ingredient List:
→ Pasta
01 - 12 ounces rotini or fusilli pasta
02 - Salt, for boiling water
→ BLT Components
03 - 6 slices bacon
04 - 2 cups chopped romaine lettuce
05 - 1 cup cherry tomatoes, halved
→ Avocado Ranch Dressing
06 - 1 ripe avocado, peeled and pitted
07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons fresh chives, chopped
11 - 2 tablespoons fresh dill, chopped
12 - 1 garlic clove, minced
13 - 1/4 teaspoon onion powder
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2 to 3 tablespoons milk, as needed for thinning
→ Optional Additions
17 - 1/4 cup thinly sliced red onion
18 - Extra chopped avocado, for garnish
# How to Prepare:
01 - Bring a large pot of salted water to a rolling boil. Cook the rotini or fusilli according to package instructions until al dente. Drain thoroughly and rinse under cold water to halt cooking and cool. Set aside.
02 - Heat a skillet over medium heat. Arrange bacon slices in a single layer and cook until crisp. Transfer to a plate lined with paper towels. When cooled, chop into bite-sized pieces.
03 - In a blender or food processor, combine avocado, mayonnaise, sour cream, lemon juice, chives, dill, garlic, onion powder, salt, and black pepper. Blend until smooth and creamy. Add milk gradually, one tablespoon at a time, blending until the dressing reaches desired consistency.
04 - In a large mixing bowl, add cooled pasta, chopped bacon, chopped romaine lettuce, halved cherry tomatoes, and optional sliced red onion. Pour the freshly prepared avocado ranch dressing over the mixture and gently toss to evenly coat.
05 - Garnish with additional chopped avocado and chives if desired. Serve immediately, or refrigerate for 30 minutes to allow flavors to meld.
