Fresh pasta tossed with bacon, lettuce, tomatoes, and creamy avocado ranch. Colorful main perfect for warm days.
# 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
→ Optional Additions
17 - 1/4 cup red onion, thinly sliced
18 - Extra chopped avocado for garnish
# Directions:
01 - Boil pasta in salted water according to package directions until al dente. Drain and rinse with cold water to cool the pasta. Set aside.
02 - Cook bacon in a skillet over medium heat until crispy. Transfer bacon to a paper towel-lined plate and allow to cool before chopping 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 smooth. Add milk one tablespoon at a time to achieve desired dressing consistency.
04 - In a large mixing bowl, combine the cooled pasta, chopped bacon, romaine lettuce, cherry tomatoes, and optional red onion. Pour avocado ranch dressing over top and toss gently to coat all ingredients.
05 - Garnish with additional chopped avocado and chives if desired. Serve immediately or refrigerate for up to 30 minutes before serving to enhance flavor.
