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Creamy BLT Pasta Salad with Avocado Ranch Dressing

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This Creamy BLT Pasta Salad with Avocado Ranch Dressing is the perfect summer dish—creamy, crunchy, tangy, and absolutely satisfying. It’s a crowd-pleaser that comes together in about 30 minutes and is great for potlucks, barbecues, and meal prep.

Ingredients

Scale
  • 1 large ripe avocado
  • 1/2 cup buttermilk
  • 1/4 cup sour cream (or plain Greek yogurt)
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced (optional)
  • Salt and black pepper to taste
  • 12 ounces (340g) rotini or fusilli pasta
  • 8 slices thick-cut bacon (about 8 ounces or 225g)
  • 2 cups cherry tomatoes, halved
  • 4 cups romaine lettuce, chopped
  • 1/2 cup red onion, thinly sliced (optional)
  • 1/4 cup fresh chives or green onions, chopped
  • 1/2 cup shredded Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 12 ounces (340g) of rotini or fusilli pasta and cook according to package directions until al dente—usually about 8-10 minutes. Drain in a colander and rinse with cold water to stop the cooking process. Set aside to cool completely.
  2. While the pasta is cooking, place 8 slices of thick-cut bacon in a large cold skillet. Turn the heat to medium and cook, flipping occasionally, until the bacon is crispy and golden brown—about 8-10 minutes. Transfer to a plate lined with paper towels to drain. Let cool completely, then crumble or chop into bite-sized pieces.
  3. While the bacon cools, prepare the dressing. Cut the avocado in half, remove the pit, and scoop the flesh into a food processor or blender. Add 1/2 cup buttermilk, 1/4 cup sour cream, 1 packet ranch seasoning mix, 1 tablespoon lemon juice, and 1 minced garlic clove (if using). Blend until completely smooth and creamy. Taste and adjust seasoning with salt and pepper.
  4. Halve 2 cups of cherry tomatoes and chop 4 cups of romaine lettuce into bite-sized pieces. If using red onion, thinly slice about 1/2 cup. Chop 1/4 cup of fresh chives or green onions for garnish.
  5. In a large mixing bowl, combine the cooled pasta, chopped romaine, halved cherry tomatoes, sliced red onion, and crumbled bacon. Pour the avocado ranch dressing over the top and toss gently until everything is evenly coated.
  6. Transfer the pasta salad to a serving platter or bowl. Sprinkle with fresh chives or green onions and shredded Parmesan cheese if using. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Notes

Don’t overcook the pasta—cook just until al dente. Use ripe but not overripe avocado for the dressing. Cook bacon until really crispy. Keep dressing separate until serving if making ahead. Add a splash of milk if the dressing thickens in the fridge.

Nutrition

Keywords: BLT pasta salad, avocado ranch dressing, creamy pasta salad, summer pasta salad, bacon pasta salad, easy pasta salad

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