This BLT Pasta Salad Recipe turns the classic sandwich into a fresh, flavor-packed salad with crispy bacon, juicy tomatoes, creamy avocado, and a zesty avocado-ranch dressing.

Overhead image of BLT Pasta Salad
chelsea

author’s note

The Pasta Salad I Couldn’t Stop Thinking About!

Last summer, I went to a baby shower and tried a BLT pasta salad for the first time. I’m not exaggerating when I say I thought about it so many times after that. It was one of those recipes I could not get out of my head, so I knew it was time to make my own version.

I texted my friend and asked how she made it, and she said she didn’t have an exact recipe, but she gave me the general idea. I started there and tested a few different dressings, but then I got a little creative and came up with this avocado-ranch dressing.

And I’m not exaggerating when I say it might be one of my favorite dressings of all time, which is saying something because I could practically drink my Cafe Rio dressing. It’s creamy, fresh, loaded with flavor, and SO good with the crispy bacon, juicy tomatoes, crunchy romaine, and pasta.

This salad is absolutely my new go-to for get-togethers, but honestly, my kids love it and beg for it for dinner too. It’s fresh, filling, and one of those recipes that disappears fast.

signature
Ingredient shot-- image of all the ingredients used in this dish

BLT Pasta Salad Recipe Ingredients

IngredientWhy It Works
Rotini pastaCook the pasta al dente: Be sure not to overcook the pasta–nobody wants mushy, shapeless macaroni!
BaconI love to bake it up! Let it cool before chopping so it stays crisp.
Romaine lettuceRomaine gives the salad that classic BLT crunch. Make sure it’s dry before adding it.
Cherry tomatoesHalve them so they mix in better.
AvocadoUse ripe avocados for the best flavor and texture.
Fresh dillThis makes the dressing taste bright and fresh. Don’t skip it unless you truly don’t like dill.
Red onionSlice it thin so it doesn’t over power.
Process shots of BLT Pasta Salad-- images of the avocado being added to the blender with all the other ingredients

How To Make This BLT Pasta Salad Recipe

  1. Bacon: Pre-heat oven and bake the bacon on a rack set over a sheet pan.
  2. Pasta: Boil the pasta in salted water until al dente. Drain, cover, and chill until cooled.
  3. Veggies: Chop romaine, halve tomatoes, slice red, dice avocado, and chop the dill.
  4. Dressing: Add the avocado, buttermilk, mayo, lemon, dill, and seasonings to a blender. Blend until smooth and thick.
  5. Toss: Add everything to a large bowl. Toss gently and serve right away.

chelsea’s recipe tip

My Top Tips For Success

  • Cool pasta: Warm pasta will wilt the lettuce and soak up too much dressing.
  • Use a large bowl: This salad has a lot of mix-ins, so a big bowl makes it easier.
  • Add the avocado last: Diced avocado is soft, so fold it in at the end to keep it from getting mashed.
  • Keep extra dressing nearby: Pasta can soak up dressing as it sits, so a little extra on the side is always a good idea.
Process shots-- images of the pasta, lettuce, bacon, tomato, avocado, onion, and dressing being added to a bowl and mixed together

Storage

This BLT Pasta Salad recipe is best served right after it’s tossed. For leftovers, store the dressing, pasta, lettuce, bacon, and avocado separately, then assemble just before eating to keep everything fresh and crisp.

More Pasta Salad Recipes:

Tap stars to rate!
5 from 1 vote
Pin Print

BLT Pasta Salad

By Chelsea Lords
This BLT Pasta Salad puts a fresh spin on the classic sandwich. With crispy bacon, juicy cherry tomatoes, and creamy avocado, it’s a flavor-packed dish. The vibrant avocado-ranch dressing is irresistible and brings it all together!
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 12 servings

Video

Equipment

  • Sheet pan (15" x 10")

Ingredients

  • 1 (16-ounce) package rotini pasta see note 1
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (12-ounce) package bacon
  • 1 (0.75-ounce) packet fresh dill finely chopped, see note 2
  • 6 cups shredded romaine lettuce
  • 2-1/2 cups halved cherry tomatoes
  • 1 cup thinly sliced red onion
  • 1 large avocado diced, see note 3
Dressing
  • 1-1/4 cups avocado 2 small avocados
  • 1/2 cup buttermilk
  • 1/2 cup mayo
  • 2 large lemons
  • 1-1/2 teaspoon dried parsley
  • 1-1/2 teaspoon onion powder
  • 1-1/2 teaspoon garlic powder

Instructions 

  • Preheat oven to 400°F. Place a metal cooling rack on a large sheet pan and lightly grease it with cooking spray. Arrange the bacon slices in a single layer on the rack, ensuring they don’t touch. Bake for 18–20 minutes, or until golden and crispy. Remove from the oven and let cool. Chop into small pieces.
  • Cook the pasta according to package instructions in well-salted water, using about 1 tablespoon of salt for every 16 cups of water. Drain the pasta but do not rinse it. Cover and place it in the fridge, tossing occasionally, until fully cooled.
  • Finely dice the entire packet of dill and set aside 1/4 cup, gently packed, for the dressing. Chop romaine lettuce and wash, but make sure it’s completely dry before adding it to the salad. Halve the cherry tomatoes. Cut the red onion in half then half again. Thinly slice the onion quarters and measure 1 cup. Dice the large avocado.
  • Zest lemons with a zester to get 1/2 teaspoon zest. Juice the lemons using a citrus juicer to get 1/4 cup lemon juice. Mash the remaining avocados down into measuring cups to get 1-1/4 cups flesh. Add the flesh and remaining dressing ingredients to a blender. Season with salt and pepper. Add the 1/4 cup finely chopped dill you set aside and blend until smooth. The dressing will be very thick.
  • Toss completely cooled pasta with lettuce. Add tomatoes, red onion, crumbled bacon, and chopped avocado. Scoop on dressing and all the remaining dill you have. Gently toss. Taste and add more salt and pepper if needed. Serve promptly—it’s best eaten right after being made.
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: If you can, use a good quality pasta like Barilla. I’ve made this salad a bunch of times and for whatever reason, the cheaper or off-brand packages of rotini just don’t measure up.
Note 2: I use one .75-ounce packet and finely chop it all. Measure out 1/4 cup for the dressing and use the rest in the salad. The dill adds so much flavor so unless you really hate dill, don’t skip it!
Note 3: Avocados are a crucial ingredient, so it’s important to wait for perfectly ripe avocados before making this salad. A perfectly ripe avocado will feel similar to the tip of your nose. For the dressing, scoop out the avocado flesh and gently press in a measuring cup for the perfect measurement.
Note 4: Prep all the ingredients in advance—except the avocado—and store them in separate containers in the fridge. Cut the avocado and assemble; then dress the salad just before serving.
Storage: Serve this BLT Pasta Salad as soon as it’s been prepared. If you’d like leftovers, only dress what will be eaten promptly. Keep the dressing, avocado, and salad separate to prevent the lettuce from wilting or becoming soggy.

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 38g | Protein: 11g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 319mg | Potassium: 571mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2436IU | Vitamin C: 25mg | Calcium: 39mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

Read more

More Recipes You'll Love

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating