Bright pasta salad with bacon, lettuce, tomatoes, and avocado ranch. Great for picnics or backyard meals.
# 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 chopped fresh chives
11 - 2 tablespoons chopped fresh dill
12 - 1 garlic clove, minced
13 - 1/4 teaspoon onion powder
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2–3 tablespoons milk, as needed for thinning
→ Optional Additions
17 - 1/4 cup thinly sliced red onion
18 - Extra chopped avocado, for garnish
# Directions:
01 - Bring a large pot of salted water to a rapid boil. Add pasta and cook until al dente following package directions. Drain thoroughly and rinse with cold water to cool. Set aside.
02 - In a skillet over medium heat, cook bacon strips until golden and crisp. Transfer to a paper towel-lined plate and allow to cool. Chop into bite-sized pieces.
03 - In a blender or food processor, combine avocado, mayonnaise, sour cream, lemon juice, chives, dill, minced garlic, onion powder, salt, and black pepper. Blend until creamy. Add milk, one tablespoon at a time, to achieve preferred consistency.
04 - In a spacious mixing bowl, combine cooled pasta, chopped bacon, romaine lettuce, cherry tomatoes, and optional red onion. Pour avocado ranch dressing over the mixture and toss gently to coat.
05 - Top with extra chopped avocado and chives if desired. Serve immediately or chill in the refrigerator for 30 minutes to enhance flavors before enjoying.
