BLT Pasta Salad Avocado (Printable)

Hearty pasta tossed with crisp bacon, avocado, fresh greens, and a tangy dressing for a vibrant salad experience.

# What You Need:

→ Pasta

01 - 10 oz 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 Additions

14 - 2 tablespoons chopped fresh parsley or chives

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water to cool. Set aside.
02 - While the pasta cooks, place the bacon in a skillet over medium heat. Cook until crisp, turning occasionally, for 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 Advice:

01 -
  • It tastes like a grown-up BLT but actually fills you up as a real meal.
  • You can throw it together in about 35 minutes, and most of that time is just waiting for pasta water to boil.
  • Cold leftovers taste even better the next day, making it perfect for meal prep or bringing to a picnic.
02 -
  • Add the avocado right before serving or it will turn brown and mushy, which I learned the hard way when I prepped this salad the night before a dinner party.
  • Use truly ripe avocado but not mushy—if you squeeze it and your finger leaves a dent, it's perfect, but if it feels like butter, it's already past the point of no return.
03 -
  • Toast some panko breadcrumbs in a dry skillet for a minute if you want extra crunch and you're using a vegetarian substitute for bacon.
  • The magic of this salad is in the contrast between temperatures and textures, so serve it cold and don't skip the cold water rinse on the pasta or everything becomes a warm, mushy disappointment.
Return