Fresh rotini pasta tossed with crispy bacon, tomatoes, lettuce, and creamy avocado ranch. 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 to 3 tablespoons milk, as needed for thinning
→ Optional Additions
17 - 1/4 cup red onion, thinly sliced
18 - Extra chopped avocado, for garnish
# How-To Steps:
01 - In a large pot, bring salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool, then set aside.
02 - Place bacon slices in a skillet over medium heat. Cook until crisp, then transfer to a plate lined with paper towels. Once cooled, chop bacon into bite-sized pieces.
03 - Add avocado, mayonnaise, sour cream, lemon juice, chives, dill, garlic, onion powder, salt, and black pepper to a blender or food processor. Blend until smooth, incorporating milk 1 tablespoon at a time until the dressing reaches desired consistency.
04 - Transfer cooled pasta to a large mixing bowl. Add chopped bacon, romaine lettuce, cherry tomatoes, and optional red onion. Pour avocado ranch dressing over the mixture and toss gently to coat evenly.
05 - Top the salad with extra chopped avocado and chives, if desired. Serve immediately, or refrigerate for up to 30 minutes for enhanced flavor.
