Colorful salad packed with bacon, tomatoes, lettuce, and creamy avocado ranch—fresh, flavorful, and easy to make.
# 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 chopped romaine lettuce
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 chopped fresh chives
11 - 2 tablespoons chopped fresh dill
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 thinly sliced red onion
18 - Extra chopped avocado for garnish
# Cooking Steps:
01 - Cook rotini or fusilli pasta in salted boiling water following package directions until al dente. Drain and rinse under cold water to cool, then set aside.
02 - In a skillet over medium heat, fry bacon strips until crisp. Remove to a paper towel-lined plate. When cool, chop bacon into bite-sized pieces.
03 - Combine avocado, mayonnaise, sour cream, lemon juice, chives, dill, garlic, onion powder, salt, and black pepper in a blender or food processor. Process until smooth. Gradually add milk, 1 tablespoon at a time, until dressing is creamy and pourable.
04 - In a large bowl, combine cooled pasta, chopped bacon, romaine lettuce, cherry tomatoes, and optional red onion. Drizzle avocado ranch dressing over the ingredients and toss gently to evenly coat.
05 - Top with extra chopped avocado and chives if desired. Serve immediately or refrigerate for 30 minutes for enhanced flavor.
