Fresh BLT Pasta Salad with Creamy Avocado Recipe
This fresh BLT Pasta Salad with creamy avocado offers a quick, easy, and flavorful lunch or picnic dish. Combining crispy bacon, ripe tomatoes, and a smooth avocado dressing, this salad delivers a perfect balance of freshness, creaminess, and satisfying textures. It’s made with simple pantry staples and fresh ingredients, designed to be wholesome and customizable for different dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta and Protein
- 8 ounces (225 grams) short pasta (rotini, penne, or bowties)
- 6 slices thick-cut bacon, cooked crispy and chopped
Vegetables and Herbs
- 2 cups diced ripe tomatoes (Roma or cherry tomatoes)
- 1 large ripe avocado, peeled and pitted
- 3 stalks green onions, thinly sliced
- Small handful fresh basil or parsley, chopped
Dressing
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt (optional)
- Salt and black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces of your chosen short pasta and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop cooking and cool it down. Set aside in the colander to drain well.
- Cook the bacon: While the pasta cooks, heat a skillet over medium heat. Add 6 slices of thick-cut bacon and cook until crispy, about 6-8 minutes, turning occasionally. Remove the bacon and transfer it to paper towels to drain excess grease, then chop into bite-sized pieces.
- Prepare the dressing: In a food processor, combine the ripe avocado, minced garlic, fresh lemon juice, mayonnaise, Greek yogurt (if using), salt, and pepper. Blend until smooth and creamy. If too thick, add 1-2 tablespoons of water to reach the desired consistency. Alternatively, mash the avocado with a fork and whisk the other ingredients by hand.
- Chop the veggies: Dice the tomatoes and thinly slice the green onions. Chop fresh basil or parsley for garnish.
- Combine the salad: In a large bowl, gently toss the cooled pasta with crispy bacon pieces, diced tomatoes, and green onions. Pour the avocado dressing over the salad and toss gently to coat everything evenly, being careful not to mash the tomatoes or avocado.
- Adjust seasoning and rest: Taste the salad and adjust salt, pepper, or lemon juice as needed. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld. If preparing ahead, refrigerate and bring to room temperature before serving.
- Garnish and serve: Sprinkle chopped basil or parsley over the top. Serve chilled or at room temperature for a fresh, creamy, and satisfying dish.
Notes
- Do not overcook pasta; al dente texture is key to prevent sogginess.
- Rinse pasta under cold water to cool and stop cooking, which helps maintain texture.
- Use just-ripe avocado for smooth creamy dressing without watery texture.
- Cook bacon until crispy for best texture contrast.
- Toss salad gently to avoid mashing tomatoes and avocado.
- Make dressing fresh and add just before serving to prevent browning.
- For dairy-free, omit Greek yogurt or substitute with coconut yogurt.
- For gluten-free, use gluten-free pasta like brown rice or chickpea pasta.
- Store leftovers in an airtight container in the refrigerator up to 2 days; stir in lemon juice before serving to refresh.
Keywords: BLT pasta salad, avocado pasta salad, creamy avocado dressing, bacon pasta salad, summer salad, easy lunch recipe, picnic salad
