Crispy bacon, tomatoes, lettuce, creamy avocado ranch—perfect for warm-weather gatherings or weekday lunches.
# 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 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 - 2–3 tablespoons milk, as needed for thinning
→ 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 as per package directions until just tender. Drain and rinse under cold water to halt cooking and cool pasta.
02 - In a skillet over medium heat, fry bacon slices until crisp. Transfer to a paper towel-lined plate. Once cooled, chop into bite-sized pieces.
03 - Combine avocado, mayonnaise, sour cream, lemon juice, chives, dill, garlic, onion powder, salt, and black pepper in a blender or food processor. Blend until the mixture is smooth. Add milk, one tablespoon at a time, to achieve a pourable dressing consistency.
04 - In a large mixing bowl, combine cooled pasta, chopped bacon, lettuce, cherry tomatoes, and red onion if using. Pour prepared avocado ranch dressing over the ingredients and toss gently until well coated.
05 - Top salad with extra chopped avocado and chives, if desired. Serve immediately, or refrigerate for 30 minutes to enhance flavor.
