Home > Salads > Pasta Salads > BLT Pasta Salad BLT Pasta Salad April 3, 2021 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. BLT Pasta Salad is a fresh, delicious twist on the classic BLT sandwich. Crispy bacon, juicy cherry tomatoes, and creamy avocado create a flavor-packed salad that’s sure to be a hit. The vibrant avocado-ranch dressing is nothing short of addicting and ties everything together perfectly! The BEST BLT Pasta Salad Recipe BLT Pasta Salad is a delicious, refreshing twist on the classic BLT sandwich, and this recipe is sure to impress! The standout component is the tangy and creamy avocado-ranch dressing that is nothing short of amazing! With a smooth and creamy texture and subtle herbaceous notes, the dressing perfectly complements the richness of the avocado. Fresh dill adds a unique pop of flavor. The bacon is perfectly cooked to crispy and smoky perfection, adding just the right amount of crunch to the dish. The juicy cherry tomatoes, crunchy romaine lettuce, sharp red onion, and creamy avocado chunks come together beautifully to complete this satisfying salad. This BLT Pasta Salad is not only incredibly flavorful and delicious, but it’s also easy to prepare, especially if you cook and cool the pasta ahead of time and make the dressing in advance. With minimal effort and maximum flavor, this salad is sure to become a new favorite in your recipe collection. How To Make BLT Pasta Salad Here are some recipe tips for making BLT Pasta Salad: Cook the pasta al dente: Be sure not to overcook the pasta–nobody wants mushy, shapeless macaroni! Follow the package instructions and cook it to al dente. Pop it in the fridge after draining it to cool it quickly. Use fresh ingredients: Fresh ingredients are key to making this pasta salad shine. Use juicy ripe cherry tomatoes and crunchy, fresh lettuce. Be mindful of how much dressing you use: The salad should be moist, but not overdressed. You can always add more dressing as needed. Use leftover dressing as a dip for veggies or on another salad. Customize the ingredients: This recipe is very versatile, so feel free to customize the ingredients based on your preferences. You can add other vegetables like cucumber or bell pepper, or swap out the romaine lettuce for spinach. Taste and adjust the seasoning: Before serving, taste the BLT Pasta Salad and adjust the seasoning as needed. You may need to add more salt, pepper, or lemon juice to balance the flavors. Ripe Avocados Make All The Difference! Avocados are a crucial ingredient in this recipe, adding a creamy texture to the dish and making up the base of the dressing. So, it’s important to use perfectly ripe avocados before making this salad. When buying avocados, look for ones that are firm but give slightly when you apply gentle pressure with your fingers. Avoid avocados that are too soft or have large dents, as they may be overripe. Additionally, check the color of the avocado’s skin, as it should be dark green and not have any visible blemishes or bruises. QUICK TIP Once you’ve purchased the avocados, let them ripen properly before using them in this BLT Pasta Salad. To speed up the ripening process, place them in a paper bag with an apple or banana, as these fruits release a natural gas called ethylene that helps to ripen the avocado faster. Alternatively, you can leave them on the counter at room temperature for a few days until they’re ready to use. STORAGE Storage To ensure the best taste, it’s important to serve this BLT Pasta Salad as soon as it’s been prepared. The longer it sits, the more the ingredients will begin to lose their freshness and texture. If you’d like to enjoy leftovers, only dress what will be eaten at serving time. Keep the dressing, avocado, and salad separate to prevent the lettuce from wilting/becoming soggy and the avocado from browning. To make ahead: Prep all of 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. More Pasta Salad Recipes: Cowboy Caviar Pasta Salad with black beans and corn Mediterranean Pasta Salad with a delicious lemon vinaigrette Asian Pasta Salad with mandarin oranges Autumn Crunch Pasta Salad with apples and pecans Taco Pasta Salad with the best creamy dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. BLT Pasta Salad 5 from 2 votes - Review this recipe This BLT Pasta Salad is a fresh and delicious twist on the classic BLT sandwich. With crispy bacon, juicy cherry tomatoes, and creamy avocado, it's a flavor-packed salad that's sure to be a hit. The vibrant avocado-ranch dressing is nothing short of addicting and ties everything together perfectly! SAVE TO RECIPE BOX Print Recipe BLT Pasta Salad 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This BLT Pasta Salad is a fresh and delicious twist on the classic BLT sandwich. With crispy bacon, juicy cherry tomatoes, and creamy avocado, it's a flavor-packed salad that's sure to be a hit. The vibrant avocado-ranch dressing is nothing short of addicting and ties everything together perfectly! Course Dinner, lunch, Main Course, Salad Cuisine American Keyword blt pasta salad, blt pasta salad recipe Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 12 servings (as a side) Chelsea Lords Calories 487kcal Author Chelsea Lords Cost $10.45 Ingredients▢ 1 pkg. (16 oz.) rotini or farfalle pasta (Note 1)▢ Fine sea salt & pepper▢ 1 pkg. (12 oz.) bacon▢ 1 pkt. (.75 oz) fresh dill, finely chopped & separated (Note 2)▢ 6 cups romaine lettuce shredded (1-2 heads)▢ 2½ cups cherry tomatoes halved (from 2 pints)▢ 1 cup red onion thinly sliced (1/2 onion)▢ 1 large ripe avocado, diced (Note 3)Dressing▢ 2 small ripe avocados▢ ½ cup EACH: low-fat buttermilk, good mayo (like Best Foods/Hellmans)▢ 2 large lemons (1/4 cup juice; 1/2 tsp zest)▢ 1½ teaspoon each: dried parsley, onion powder, and garlic powder InstructionsBAKE BACON: Preheat oven to 400 degrees F. Place a metal cooling rack on top of an extra-large sheet pan with raised sides; lightly grease with cooking spray. Place slices of bacon in an even layer (not touching) on top of the cooling rack. Bake for 18-20 minutes or until golden and crisp. Remove and let cool (it will get crispier). Chop into small pieces. PASTA: Prepare the pasta according to package instructions in well-salted water. (I add 1 tbsp salt to 16 cups pasta water). Drain the pasta, but don't rinse under cold water. Cover and place in the fridge, tossing occasionally, until fully cooled. (Great to make ahead!) VEGGIE PREP: Finely dice the entire packet of dill and set aside ¼ cup (gently packed) for the dressing. Chop romaine lettuce and wash, but make sure it's 100% dried before adding it to the salad. Halve the cherry tomatoes. Cut the red onion in half then half again. Thinly slice the 2 quarters to get 1 cup thinly sliced red onion. Dice the large avocado.DRESSING: Meanwhile, remove flesh from the other avocados and mash down into measuring cups to get 1 ¼cups flesh. Add the flesh and remaining dressing ingredients to a blender. Season to taste (I add 1½ tsp salt and ½ tsp pepper.) Add a full 1/4 cup finely chopped dill and blend until smooth. (Dressing is very thick; it will thin out when added to salad.) COMBINE: Toss completely cooled pasta with lettuce. Add tomatoes, red onion, crumbled cooked bacon, and chopped avocado. Scoop on dressing and all the remaining dill you have. Gently toss. Taste and add more salt/pepper if needed. Serve promptly--it's best eaten right after being made.STORAGE: To ensure the best possible taste, it's important to serve this BLT Pasta Salad as soon as it's been prepared. The longer it sits, the more the ingredients will begin to lose their freshness and texture.If you'd like to enjoy leftovers, only dress what will be eaten promptly. Keep the dressing, avocado, and salad separate to prevent the lettuce from wilting/becoming soggy and the avocado from browning. Video Recipe NotesNote 1: Pasta: If you can, use a good quality pasta like Barilla. We'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: Dill: I use one .75 oz. packet and finely chop it all. Measure out 1/4 cup for the dressing and the rest for the salad. The dill adds so much flavor so unless you really hate dill, don't skip it! Note 3: Avocado: Avocados are a crucial ingredient in the salad and dressing 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 (don't mash it) for the perfect measurement. Note 4: To make ahead: Prep all of 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. Nutrition FactsServing: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
