Colorful pasta with bacon, lettuce, tomatoes, and creamy avocado ranch—perfect for summer gatherings and quick meals.
# What You'll Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
02 - Salt, for boiling water
→ BLT Components
03 - 6 slices bacon
04 - 2 cups romaine lettuce, chopped
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 - 2–3 tablespoons milk, as needed for thinning
→ Optional Additions
17 - 1/4 cup red onion, thinly sliced
18 - Extra chopped avocado, for garnish
# Method:
01 - Boil a large pot of salted water. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool; set aside.
02 - In a skillet over medium heat, cook bacon until crisp. Remove and place on a paper towel-lined plate. Once 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. Add milk one tablespoon at a time, blending after each, until dressing reaches a creamy consistency.
04 - In a large mixing bowl, toss the cooled pasta, chopped bacon, romaine lettuce, cherry tomatoes, and optional red onion. Pour avocado ranch dressing over and gently mix to coat everything evenly.
05 - Garnish with extra chopped avocado and chives if desired. Serve immediately or chill for 30 minutes for enhanced flavor.
