BLT Avocado Pasta Salad

Ingredients

For the Pasta Salad

• 8 ounces ditalini or other short tube pasta
• 8 slices thick-cut bacon, chopped into 1/2-inch pieces
• 1 large romaine heart, chopped into bite-size pieces (about 4 cups)
• 1 1/2 cups cherry tomatoes, halved
• 2 medium ripe but firm avocados, cut into 3/4-inch cubes
• 4 green onions, thinly sliced, white and green parts separated

For the Creamy Herb Dressing

• 1/2 cup mayonnaise
• 1/3 cup plain Greek yogurt
• 2 tablespoons buttermilk or whole milk
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspoon black pepper

Substitutions

• Use turkey bacon for a leaner smoky element, but cook it in a lightly oiled skillet because it renders less fat and will not become quite as crisp as pork bacon.
• Replace Greek yogurt with sour cream for a richer, slightly tangier dressing.
• Swap romaine for chopped little gem lettuce or sturdy green leaf lettuce; delicate spring mix wilts too quickly.
• Use grape tomatoes in place of cherry tomatoes, cutting larger ones in half so they distribute evenly.

Instructions

Step 1: Mix the creamy herb dressing

Whisk the mayonnaise, Greek yogurt, buttermilk, lemon juice, Dijon mustard, dill, parsley, garlic powder, 1/2 teaspoon kosher salt, and black pepper in a large mixing bowl until smooth. Refrigerate the dressing while the pasta and bacon cook so the herbs hydrate and the sauce thickens slightly.

Step 2: Cook the pasta until al dente

Bring a large pot of well-salted water to a boil. Add the ditalini and cook according to the package timing, usually 8 to 10 minutes, until tender with a faintly firm center. Drain, rinse under cool water for about 20 seconds to stop carryover cooking, shake off excess water, and spread on a tray for 5 minutes so steam can escape.

Step 3: Render the bacon

Place the chopped bacon in a cold skillet, set it over medium heat, and cook for 8 to 10 minutes, stirring often, until the pieces are deeply browned and crisp with no soft translucent fat remaining. Thick pieces should be fully cooked and may be checked for at least 145°F. Transfer the bacon to a paper-towel-lined plate and reserve 2 tablespoons for the final topping.

Step 5: Coat the pasta

Add the cooled, well-drained pasta and the white portions of the green onions to the bowl of dressing. Fold until every piece of pasta is lightly coated. If the dressing is too thick to move through the pasta, add 1 teaspoon of buttermilk at a time; it should cling rather than pool.

Step 7: Finish and serve

Transfer the salad to a wide serving bowl. Scatter the reserved bacon, remaining avocado, and green onion tops over the surface to match the abundant layered appearance of the featured meal. Serve immediately, or chill for up to 30 minutes before serving for a firmer, colder salad.

How to Store Leftovers

Refrigerate leftovers within 2 hours of serving in an airtight container. For the best texture, store undressed romaine, extra avocado, and reserved bacon separately from the dressed pasta base, then combine only what you plan to eat.

The dressed pasta base keeps for up to 3 days in the refrigerator. Freshly cut avocado is best within 24 hours; press plastic wrap directly against its surface or toss it with a little lemon juice to slow browning. Do not freeze the assembled salad because lettuce, tomatoes, dairy dressing, and avocado become watery or grainy after thawing.

Serving Leftovers

This pasta salad is designed to be eaten cold or cool and should not be reheated. Let a refrigerated portion stand at room temperature for 10 minutes, then loosen the dressing with 1 teaspoon of milk or lemon juice if the pasta absorbed moisture overnight.

Add fresh romaine, avocado, bacon, and green onion after the pasta base has lost its refrigerator chill. Keeping those components separate prevents soggy lettuce, rubbery bacon, and darkened avocado.

What to Serve With It

• Grilled corn on the cob with lime butter
• Fresh watermelon wedges or a simple melon platter
• Iced tea, sparkling lemonade, or unsweetened cold brew tea
• Grilled chicken breasts for a larger dinner
• A tray of crisp raw vegetables with extra herb dressing
• Toasted garlic bread for a picnic-style spread

Common Mistakes to Avoid

• Overcooking the pasta: Soft pasta breaks when folded and absorbs too much dressing; stop at al dente.
• Dressing warm pasta: Heat loosens the mayonnaise mixture and wilts the romaine, so cool the pasta first.
• Leaving water on the lettuce: Wet leaves dilute the dressing and create liquid at the bottom of the bowl.
• Using overripe avocado: Very soft cubes collapse during mixing and turn the dressing green and heavy.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.

Frequently Asked Questions