Zesty bacon, tomatoes, lettuce, and avocado ranch tossed with pasta in a fresh ensemble for picnics and casual dining.
# What You Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
02 - Salt, for boiling water
→ BLT Components
03 - 6 slices bacon
04 - 2 cups romaine lettuce, chopped
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 fresh chives, chopped
11 - 2 tablespoons fresh dill, chopped
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 red onion, thinly sliced
18 - Extra chopped avocado, for garnish
# Directions:
01 - Cook rotini or fusilli in abundantly salted boiling water following package directions until al dente. Drain thoroughly and rinse under cold water to halt cooking. Set aside.
02 - Place bacon slices in a skillet over medium heat and cook until crisp. Transfer to a paper towel-lined plate. Once cooled, 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 silky smooth. Gradually incorporate milk, one tablespoon at a time, until desired dressing consistency is achieved.
04 - In a large mixing bowl, combine cooled pasta, chopped bacon, chopped romaine lettuce, cherry tomatoes, and, if desired, thinly sliced red onion. Pour avocado ranch dressing over ingredients and gently toss until fully coated.
05 - Garnish salad with extra avocado and chives as desired. Serve immediately or refrigerate for 30 minutes to enhance flavors.
