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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
Taste and adjust salt, pepper, or vinegar as needed. Add a squeeze of lemon for extra brightness if desired.
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