BLT Pasta Salad is a fresh, delicious twist on the classic BLT sandwich. Crispy bacon, juicy cherry tomatoes, and creamy avocado create a flavor-packed salad that’s sure to be a hit. The vibrant avocado-ranch dressing is nothing short of addicting and ties everything together perfectly!
The BEST BLT Pasta Salad Recipe
BLT Pasta Salad is a delicious, refreshing twist on the classic BLT sandwich, and this recipe is sure to impress! The standout component is the tangy and creamy avocado-ranch dressing that is nothing short of amazing! With a smooth and creamy texture and subtle herbaceous notes, the dressing perfectly complements the richness of the avocado. Fresh dill adds a unique pop of flavor.
The bacon is perfectly cooked to crispy and smoky perfection, adding just the right amount of crunch to the dish. The juicy cherry tomatoes, crunchy romaine lettuce, sharp red onion, and creamy avocado chunks come together beautifully to complete this satisfying salad.
This BLT Pasta Salad is not only incredibly flavorful and delicious, but it’s also easy to prepare, especially if you cook and cool the pasta ahead of time and make the dressing in advance. With minimal effort and maximum flavor, this salad is sure to become a new favorite in your recipe collection.
How To Make BLT Pasta Salad
Here are some recipe tips for making BLT Pasta Salad:
- Cook the pasta al dente: Be sure not to overcook the pasta–nobody wants mushy, shapeless macaroni! Follow the package instructions and cook it to al dente. Pop it in the fridge after draining it to cool it quickly.
- Use fresh ingredients: Fresh ingredients are key to making this pasta salad shine. Use juicy ripe cherry tomatoes and crunchy, fresh lettuce.
- Be mindful of how much dressing you use: The salad should be moist, but not overdressed. You can always add more dressing as needed. Use leftover dressing as a dip for veggies or on another salad.
- Customize the ingredients: This recipe is very versatile, so feel free to customize the ingredients based on your preferences. You can add other vegetables like cucumber or bell pepper, or swap out the romaine lettuce for spinach.
- Taste and adjust the seasoning: Before serving, taste the BLT Pasta Salad and adjust the seasoning as needed. You may need to add more salt, pepper, or lemon juice to balance the flavors.
Ripe Avocados Make All The Difference!
Avocados are a crucial ingredient in this recipe, adding a creamy texture to the dish and making up the base of the dressing. So, it’s important to use perfectly ripe avocados before making this salad.
When buying avocados, look for ones that are firm but give slightly when you apply gentle pressure with your fingers. Avoid avocados that are too soft or have large dents, as they may be overripe. Additionally, check the color of the avocado’s skin, as it should be dark green and not have any visible blemishes or bruises.
Quick Tip
Once you’ve purchased the avocados, let them ripen properly before using them in this BLT Pasta Salad. To speed up the ripening process, place them in a paper bag with an apple or banana, as these fruits release a natural gas called ethylene that helps to ripen the avocado faster. Alternatively, you can leave them on the counter at room temperature for a few days until they’re ready to use.
Storage
Storage
To ensure the best taste, it’s important to serve this BLT Pasta Salad as soon as it’s been prepared. The longer it sits, the more the ingredients will begin to lose their freshness and texture.
If you’d like to enjoy leftovers, only dress what will be eaten at serving time. Keep the dressing, avocado, and salad separate to prevent the lettuce from wilting/becoming soggy and the avocado from browning.
To make ahead: Prep all of the ingredients in advance (except the avocado) and store them in separate containers in the fridge. Cut the avocado and assemble; then dress the salad just before serving.
More Pasta Salad Recipes:
- Cowboy Caviar Pasta Salad with black beans and corn
- Mediterranean Pasta Salad with a delicious lemon vinaigrette
- Asian Pasta Salad with mandarin oranges
- Autumn Crunch Pasta Salad with apples and pecans
- Taco Pasta Salad with the best creamy dressing
BLT Pasta Salad
Equipment
- Sheet pan
Ingredients
- 1 (16-ounce) package rotini pasta see note 1
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (12-ounce) package bacon
- 1 (0.75-ounce) packet fresh dill finely chopped, see note 2
- 6 cups shredded romaine lettuce
- 2-1/2 cups halved cherry tomatoes
- 1 cup thinly sliced red onion
- 1 large avocado diced, see note 3
Dressing
- 2 small avocados
- 1/2 cup low-fat buttermilk
- 1/2 cup mayo
- 2 large lemons
- 1-1/2 teaspoon dried parsley
- 1-1/2 teaspoon onion powder
- 1-1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F. Place a metal cooling rack on a large sheet pan and lightly grease it with cooking spray. Arrange the bacon slices in a single layer on the rack, ensuring they don’t touch. Bake for 18–20 minutes, or until golden and crispy. Remove from the oven and let cool. Chop into small pieces.
- Cook the pasta according to package instructions in well-salted water, using about 1 tablespoon of salt for every 16 cups of water. Drain the pasta but do not rinse it. Cover and place it in the fridge, tossing occasionally, until fully cooled.
- Finely dice the entire packet of dill and set aside 1/4 cup, gently packed, for the dressing. Chop romaine lettuce and wash, but make sure it's completely dry before adding it to the salad. Halve the cherry tomatoes. Cut the red onion in half then half again. Thinly slice the onion quarters and measure 1 cup. Dice the large avocado.
- Zest lemons with a zester to get 1/2 teaspoon zest. Juice the lemons using a citrus juicer to get 1/4 cup lemon juice. Mash the remaining avocados down into measuring cups to get 1-1/4 cups flesh. Add the flesh and remaining dressing ingredients to a blender. Season with salt and pepper. Add the 1/4 cup finely chopped dill you set aside and blend until smooth. The dressing will be very thick.
- Toss completely cooled pasta with lettuce. Add tomatoes, red onion, crumbled bacon, and chopped avocado. Scoop on dressing and all the remaining dill you have. Gently toss. Taste and add more salt and pepper if needed. Serve promptly—it's best eaten right after being made.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
