A vibrant salad with bacon, tomatoes, lettuce, and creamy avocado ranch—flavor-packed for summer meals.
# 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 romaine lettuce, chopped
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 fresh chives, chopped
11 - 2 tablespoons fresh dill, chopped
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 red onion, thinly sliced
18 - Extra chopped avocado, for garnish
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook rotini or fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely, then set aside.
02 - Place bacon slices in a skillet over medium heat. Cook until crisp and golden, turning as needed. Transfer bacon to a paper towel-lined plate to drain excess fat. Once cooled, 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 the mixture is completely smooth. Add milk gradually, 1 tablespoon at a time, to achieve the desired dressing consistency.
04 - In a large mixing bowl, add cooled pasta, chopped bacon, romaine lettuce, cherry tomatoes, and optional red onion. Pour the avocado ranch dressing over the mixture. Toss gently to coat all ingredients evenly.
05 - If desired, garnish with extra chopped avocado and chives. Serve immediately, or chill in the refrigerator for 30 minutes to enhance flavors before serving.
