Enjoy summer flavors with bacon, tomatoes, lettuce, and creamy avocado ranch in a vibrant pasta salad.
# What You Need:
→ Pasta
01 - 12 ounces rotini or fusilli pasta
02 - Salt, for boiling water
→ BLT Components
03 - 6 slices bacon
04 - 2 cups chopped romaine lettuce
05 - 1 cup halved cherry tomatoes
→ 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 to 3 tablespoons milk, as needed
→ Optional Additions
17 - 1/4 cup thinly sliced red onion
18 - Extra chopped avocado, for garnish
# How to Make It:
01 - Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool completely. Set aside.
02 - Cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and allow to cool. Chop bacon into bite-sized pieces.
03 - In a blender or food processor, combine avocado, mayonnaise, sour cream, lemon juice, chives, dill, garlic, onion powder, salt, and black pepper. Blend until smooth. Add milk, 1 tablespoon at a time, blending between each addition until dressing reaches desired consistency.
04 - In a large mixing bowl, combine cooled pasta, bacon pieces, chopped romaine lettuce, halved cherry tomatoes, and optional red onion. Pour avocado ranch dressing over ingredients and toss gently to evenly coat.
05 - Top salad with extra chopped avocado and chives, if desired. Serve immediately or refrigerate for 30 minutes before serving to enhance flavor.
