BLT Pasta Salad Recipe: Easy Fresh Meal with Bacon & Avocado

The sizzle of bacon in the pan, the vibrant pop of cherry tomatoes, and that creamy swoop of avocado—this BLT pasta salad is basically summer in a bowl. Honestly, every time I whip up this recipe, I’m hit with nostalgia for backyard cookouts and lazy Sunday lunches. I first threw together a BLT pasta salad with crisp bacon and avocado during a spontaneous potluck when I realized I was short on leafy greens but had plenty of pasta. It was a total hit! You know those dishes that disappear first at a party? This was one of them.

BLT pasta salad is a fresh, hearty twist on the classic BLT sandwich, featuring tender pasta, crunchy bacon, juicy tomatoes, crisp lettuce, and creamy avocado—all tossed in a tangy homemade dressing. It’s the kind of meal that feels comforting yet bright, and it’s ready in under 30 minutes. Perfect for busy families, picky eaters, or anyone craving something that balances flavor and convenience. Plus, this salad is so versatile: you can serve it as a main dish, pack it for picnics, or bring it to a barbecue.

After making this BLT pasta salad with crisp bacon and avocado at least a dozen times (and testing every bacon brand at my local store!), I can say it’s become a staple for me. It’s packed with protein, veggies, and that irresistible bacon crunch—a combo that’s hard to beat. If you’re looking for a recipe that brings together freshness and comfort without any fuss, this is it. Trust me, it’s worth making again and again.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in about 30 minutes—ideal for weeknight dinners or last-minute gatherings.
• Simple Ingredients: Nothing fancy here; you probably have most of these on hand already.
• Perfect for Any Occasion: Brunch, potlucks, picnics, or cozy family meals—this BLT pasta salad fits right in.
• Crowd-Pleaser: Kids love the bacon, adults love the avocado. No leftovers, ever.
• Unbelievably Delicious: The blend of crisp bacon, creamy avocado, and tangy dressing is downright addictive.

What makes this BLT pasta salad with crisp bacon and avocado different? Well, for starters, I always blend the dressing separately to get a super smooth, tangy flavor that clings to every noodle. And those little tweaks—like using rotini for the way it grabs onto bits of bacon, or adding a dash of smoked paprika—take things to the next level. It’s not just a “BLT in a bowl”; it’s the kind of salad that makes you pause and savor every bite.

It’s comfort food, but it’s also light and fresh. You can eat it warm or cold, and it won’t wilt or go soggy if you prep it ahead. Whenever I serve this at parties, someone always asks for the recipe (or sneaks an extra helping). It’s the kind of meal that turns a regular night into something memorable—and honestly, it’s so reliable that I’ve made it a go-to for busy weeks. Consider it your new favorite for when you want something simple, satisfying, and just a little bit special.

Ingredients Needed

This BLT pasta salad uses straightforward, wholesome ingredients to deliver big flavor and the best texture—no complicated shopping trips required. Most of these are pantry or fridge staples, and you can easily swap in what you have on hand.

• For the Salad:
• 8 oz (225 g) rotini or fusilli pasta (or bowtie—choose whole wheat for extra fiber)
• 6 slices thick-cut bacon (cooked crispy and chopped)
• 1 ½ cups (225 g) cherry or grape tomatoes (halved)
• 1 large ripe avocado (diced just before serving)
• 2 cups (80 g) romaine lettuce (chopped into bite-sized pieces—iceberg works in a pinch)
• ½ cup (50 g) shredded cheddar cheese (optional, but adds richness)
• ¼ cup (30 g) thinly sliced red onion (soaked in cold water for milder flavor)
• For the Dressing:
• ⅓ cup (80 ml) mayonnaise (use light or avocado mayo for a healthier twist)
• 2 tbsp (30 ml) plain Greek yogurt (adds tang and creaminess)
• 1 tbsp (15 ml) apple cider vinegar (or lemon juice for extra brightness)
• 1 tsp Dijon mustard (for a little zip)
• ½ tsp smoked paprika (adds subtle depth)
• ½ tsp garlic powder
• ½ tsp salt (plus more to taste)
• ¼ tsp black pepper
• 1 tbsp (15 ml) fresh chopped parsley (optional, for color)
• Optional Add-ins:
• ¼ cup (60 ml) sour cream (for even creamier dressing)
• ½ cup (75 g) diced cucumber (for crunch)
• 1 tbsp (15 ml) hot sauce (for a spicy kick)

Ingredient Notes:

• Bacon: I’ve tested [Wright Brand] and [Applegate]—both yield amazing crispness. Turkey bacon works, too.
• Pasta: Use gluten-free or chickpea pasta for dietary needs. Rotini is my favorite for how it grabs the dressing.
• Avocado: Pick one that’s just ripe—firm enough to dice, but creamy. If prepping ahead, toss in lemon to prevent browning.
• Lettuce: Romaine holds up best, but leafy greens are fair game. Spinach or arugula add a peppery twist.
• Dressing: For dairy-free, skip the yogurt or sub with coconut yogurt. Apple cider vinegar gives a nice tang, but white vinegar is okay.

Honestly, you can swap and mix these based on what’s in your fridge. The real magic comes from fresh veggies, crisp bacon, and creamy avocado—all tossed together in a way that just works.

Equipment Needed

• Large pot: For boiling pasta. Any sturdy pot works—I use my old stainless steel stockpot.
• Skillet or frying pan: For cooking bacon. Cast iron gets the crispiest results, but nonstick is fine.
• Colander: To drain pasta. If you don’t have one, a large slotted spoon will do in a pinch.
• Cutting board and sharp knife: For chopping veggies and bacon. I prefer a wooden board for easy clean-up.
• Mixing bowl: A large bowl to toss everything together. Glass or stainless steel—whatever you’ve got.
• Small whisk or fork: For emulsifying the dressing. I use a mini whisk from my baking set.
• Measuring cups and spoons: For accuracy. Don’t stress if you eyeball a bit—just go easy on the salt at first!

If you don’t have a skillet, bacon can be baked on a sheet pan lined with parchment. I’ve done this when making double batches for parties—less mess, more bacon! Maintenance tip: after cooking bacon, wipe the pan with a paper towel while it’s still warm to keep it from getting sticky. For budget-friendly options, dollar-store measuring spoons and bowls work just fine. No need for anything fancy here. The salad is the star!

Preparation Method

1. Boil the Pasta:
   Bring a large pot of salted water to a boil. Add 8 oz (225 g) rotini and cook according to package instructions (usually 8-10 minutes) until al dente. Taste a noodle at 8 minutes—if it’s just tender with a little bite, you’re good.
   
   Prep Tip: Don’t overcook; mushy pasta doesn’t hold up in salad.
2. Prepare the Bacon:
   While pasta cooks, fry 6 slices of thick-cut bacon in a skillet over medium heat. Flip occasionally until crisp (about 8-10 minutes). Drain on paper towels. Once cool, chop into bite-sized bits.
   
   Personal Note: I sometimes bake bacon at 400°F (200°C) for 15 minutes—less splatter, easy clean-up.
3. Prep the Veggies:
   Halve 1 ½ cups (225 g) cherry tomatoes, chop 2 cups (80 g) romaine lettuce, thinly slice ¼ cup (30 g) red onion, and dice 1 large avocado. If using cucumber, dice ½ cup (75 g).
   
   Warning: Dice avocado last to prevent browning.
4. Make the Dressing:
   In a small bowl, whisk together ⅓ cup (80 ml) mayonnaise, 2 tbsp (30 ml) Greek yogurt, 1 tbsp (15 ml) apple cider vinegar, 1 tsp Dijon mustard, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Whisk until smooth and creamy. Stir in 1 tbsp (15 ml) chopped parsley if desired.
   
   Efficiency Tip: Blend in a mini food processor for ultra-smooth texture.
5. Combine & Toss:
   Drain pasta and rinse briefly under cold water to stop cooking and cool. Transfer to a large mixing bowl. Add tomatoes, lettuce, onion, bacon, avocado, and cheese if using. Pour in dressing and toss gently until everything’s coated.
   
   Sensory Cue: Salad should look glossy, with dressing clinging to every bite.
6. Taste & Adjust:
   Taste, then adjust salt, pepper, or vinegar as needed. (Sometimes I add an extra squeeze of lemon for brightness.)
7. Serve:
   Serve immediately, or chill for 30 minutes to meld flavors. If prepping ahead, keep avocado and lettuce separate and stir in just before serving.

Troubleshooting: If salad seems dry, add a spoonful of mayo or a splash of milk/yogurt. If bacon isn’t crisp, pop chopped pieces in the oven for 5 minutes. If pasta sticks together, drizzle a little olive oil before tossing.

Honestly, the hardest part is not eating half the bacon while you cook! I’ve learned to cook extra for snacking. This method works every time—no soggy noodles, no wilted veggies.

Cooking Tips & Techniques

• Pasta Tips: Always salt your pasta water—it makes a difference. Rinse pasta under cold water after draining to cool and prevent sticking.
• Bacon Perfection: For super crisp bacon, cook slowly over medium heat. If you’re making a big batch, oven-bake on a rack for even results and less grease.
• Dressing Consistency: Whisk until completely smooth. If it’s too thick, thin with a splash of milk. If too tangy, add a little more mayo.
• Veggie Prep: Keep avocado and lettuce separate until right before serving to avoid mushy salad. Tomatoes taste best at room temperature.
• Seasoning: Taste before final mixing! Sometimes bacon is salty enough, so go easy on the salt until you test.

Common mistakes? Overcooking pasta (makes salad soggy), adding avocado too early (it browns), or skimping on dressing (it’s the glue that holds flavors together). I’ve definitely rushed through and ended up with bland salad—so don’t skip tasting as you go.

I always prep the veggies while pasta cooks to save time. If you’re multitasking, chop bacon while it’s cooling. For extra consistency, dice everything the same size—makes every bite balanced. And if you want that “wow” factor, sprinkle extra bacon and parsley on top before serving. Trust me, little details make a big difference.

Variations & Adaptations

This BLT pasta salad with crisp bacon and avocado is totally customizable—here are a few ways to mix things up:

• Gluten-Free: Swap in gluten-free pasta or chickpea noodles for a protein boost. I’ve made this with lentil rotini, and it’s just as tasty.
• Vegetarian: Use veggie bacon or crispy tempeh strips instead of regular bacon. Or just skip bacon and add extra cheese and avocado for richness.
• Seasonal Twist: In summer, toss in grilled corn or diced bell pepper. In winter, add roasted sweet potato cubes for a cozy vibe.
• Flavor Boosts: Try blue cheese crumbles for tang, or add a handful of fresh basil for herbiness. Hot sauce or jalapeño slices give a spicy kick.
• Different Cooking Methods: Bacon can be air-fried for extra crispness, or microwaved between paper towels for a quick fix.
• Allergen Substitutions: Dairy-free? Use vegan mayo and skip cheese. Egg allergy? Choose egg-free pasta and dressing.

My personal favorite? Adding grilled shrimp for a BLT pasta salad “surf & turf” style—so good and totally unexpected. You can really make this your own, based on what you love or what’s in your fridge.

Serving & Storage Suggestions

This BLT pasta salad with crisp bacon and avocado is best served chilled or at room temperature. I like to pile it high in a big bowl, sprinkle extra bacon on top, and finish with a few avocado slices for color. It’s perfect as a main dish, but also shines as a side with grilled chicken or burgers.

Pair with lemonade, iced tea, or a crisp white wine for a refreshing meal. For a full spread, serve alongside garlic bread, fruit salad, or corn on the cob.

To store, cover tightly and refrigerate for up to 2 days. If making ahead, keep avocado and lettuce separate, then stir them in just before serving to keep things fresh. Freezing isn’t recommended—the veggies and dressing won’t hold up. To reheat, gently warm in the microwave (if you want it slightly warm), but honestly, it’s best cold. Flavors get even better after a few hours in the fridge, as everything melds together for more depth and richness.

If you notice pasta soaking up dressing, add a splash of milk or yogurt before serving. This salad is all about that perfect balance between creamy, crunchy, and fresh!

Nutritional Information & Benefits

Avocado brings healthy fats, potassium, and fiber. Bacon adds protein and flavor, while tomatoes offer vitamin C and antioxidants. Using whole wheat or chickpea pasta boosts fiber and protein for a more balanced meal. Dairy-free and gluten-free options are easy to adapt—just swap ingredients as needed. Allergens to watch for: wheat (pasta), dairy (cheese, yogurt), egg (pasta or mayo). Always check labels if you’re serving guests with allergies.

As someone who tries to balance comfort and health, I love how this salad fits into my week—it feels indulgent, but also wholesome thanks to all those veggies and good fats.

Conclusion

If you’re searching for a recipe that combines big flavor, easy prep, and fresh ingredients, this BLT pasta salad with crisp bacon and avocado is a must-try. It’s the kind of dish you’ll keep coming back to—simple enough for busy nights, special enough for gatherings. Customize it however you like: swap in gluten-free pasta, add spicy elements, or pile on extra veggies.

I make this salad whenever I want something that feels indulgent but still light. It’s a family favorite, and I honestly look forward to leftovers (if there are any!). Give it a go, and let me know how you make it your own—drop a comment, share your tweaks, or pin this recipe so you never lose it.

Here’s to more meals that bring people together and make you smile—happy cooking!

Frequently Asked Questions

Can I make BLT pasta salad ahead of time?

Yes! Prep everything except avocado and lettuce, then stir those in just before serving to keep it fresh and crisp.

What type of pasta works best?

Rotini, fusilli, or bowtie pasta are great—they hold dressing and mix-ins well. Gluten-free and chickpea pasta work, too.

How do I keep avocado from browning?

Toss diced avocado with lemon or lime juice and add it at the last minute for best color and flavor.

Can I use turkey bacon instead?

Definitely! Turkey bacon crisps up nicely and keeps the salad lighter. Just cook until golden and chop as usual.

Is this recipe easy to make dairy-free?

Yes—just use vegan mayo and dairy-free yogurt. Skip the cheese or use a plant-based alternative.

BLT Pasta Salad Recipe: Easy Fresh Meal with Bacon & Avocado

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• Author: Isabella Russo
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This BLT pasta salad is a fresh, hearty twist on the classic BLT sandwich, featuring tender pasta, crunchy bacon, juicy tomatoes, crisp lettuce, and creamy avocado tossed in a tangy homemade dressing. Ready in under 30 minutes, it’s perfect for busy families, potlucks, or summer gatherings.

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Ingredients

Scale 1x2x3x

• 8 oz rotini or fusilli pasta (or bowtie, whole wheat optional)
• 6 slices thick-cut bacon (cooked crispy and chopped)
• 1 1/2 cups cherry or grape tomatoes (halved)
• 1 large ripe avocado (diced just before serving)
• 2 cups romaine lettuce (chopped into bite-sized pieces, iceberg works in a pinch)
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 cup thinly sliced red onion (soaked in cold water for milder flavor)
• 1/3 cup mayonnaise (light or avocado mayo optional)
• 2 tbsp plain Greek yogurt
• 1 tbsp apple cider vinegar (or lemon juice)
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 1 tbsp fresh chopped parsley (optional)
• Optional: 1/4 cup sour cream
• Optional: 1/2 cup diced cucumber
• Optional: 1 tbsp hot sauce

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Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions (8-10 minutes) until al dente. Drain and rinse briefly under cold water.
2. While pasta cooks, fry bacon in a skillet over medium heat, flipping occasionally until crisp (about 8-10 minutes). Drain on paper towels and chop into bite-sized bits. Alternatively, bake bacon at 400°F for 15 minutes.
3. Prep veggies: halve tomatoes, chop lettuce, thinly slice red onion, and dice avocado (dice avocado last to prevent browning). If using cucumber, dice it as well.
4. In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper until smooth and creamy. Stir in chopped parsley if desired.
5. Transfer drained pasta to a large mixing bowl. Add tomatoes, lettuce, onion, bacon, avocado, and cheese if using. Pour in dressing and toss gently until everything is coated.
6. Taste and adjust salt, pepper, or vinegar as needed. Add a squeeze of lemon for extra brightness if desired.
7. Serve immediately, or chill for 30 minutes to meld flavors. If prepping ahead, keep avocado and lettuce separate and stir in just before serving.

Notes

For best results, add avocado and lettuce just before serving to keep the salad fresh. Use gluten-free or chickpea pasta for dietary needs. Turkey bacon or veggie bacon can be substituted. If salad seems dry, add a spoonful of mayo or a splash of milk/yogurt. Taste and adjust seasoning before serving. Chill for 30 minutes for deeper flavor.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 generous bowl (about 1 1/2 cups)
• Calories: 400
• Sugar: 4
• Sodium: 700
• Fat: 22
• Saturated Fat: 7
• Carbohydrates: 35
• Fiber: 5
• Protein: 15

Keywords: BLT pasta salad, bacon avocado salad, summer salad, potluck recipe, picnic salad, easy pasta salad, gluten-free option, dairy-free option, quick dinner, crowd-pleaser