Colorful pasta tossed with bacon, lettuce, tomatoes and a creamy avocado ranch—fresh, vibrant, and easy for summer meals.
# Components:
→ 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 for thinning
→ Optional Additions
17 - 1/4 cup thinly sliced red onion
18 - Extra chopped avocado, for garnish
# Preparation Steps:
01 - Boil pasta in salted water according to package instructions until al dente. Drain and rinse under cold water; set aside.
02 - In a skillet over medium heat, cook bacon until crispy. 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 black pepper. Blend until smooth. Gradually add milk, one tablespoon at a time, until the dressing reaches desired consistency.
04 - In a large mixing bowl, combine cooled pasta, chopped bacon, lettuce, cherry tomatoes, and optional red onion. Pour the avocado ranch dressing over the salad and toss gently until coated.
05 - Garnish with extra chopped avocado and chives if desired. Serve immediately, or refrigerate for 30 minutes to enhance flavor.
