Crispy bacon, lettuce, tomato, and avocado ranch dressing tossed with pasta—perfect for summer gatherings.
# What You'll 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 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 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 - Boil rotini or fusilli in salted water according to package instructions until al dente. Drain and rinse in cold water to cool. Set aside.
02 - In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate and let cool. Chop 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 pepper. Blend until smooth. Gradually add milk, 1 tablespoon at a time, to reach desired dressing consistency.
04 - In a large mixing bowl, toss cooled pasta with chopped bacon, romaine lettuce, cherry tomatoes, and optional red onion. Pour the avocado ranch dressing over the top and toss gently to coat.
05 - Garnish with additional chopped avocado and chives if desired. Serve immediately or refrigerate for 30 minutes before serving to enhance flavor.
