Description
This BLT Pasta Salad is a fresh and flavorful twist on the classic BLT sandwich, combining crispy bacon, ripe cherry tomatoes, crunchy romaine lettuce, and creamy avocado with al dente rotini pasta. Tossed in a tangy Greek yogurt and ranch seasoning dressing, this salad is a perfect light meal or side dish that’s ready in just 30 minutes.
Ingredients
Scale
Pasta and Bacon
- 1 lb rotini pasta (or any short pasta such as penne or bow tie)
- 1 lb thick-cut bacon
Salad
- 2 cups cherry tomatoes, halved
- 3 cups romaine lettuce, chopped (approximately 1 head)
- 2 avocados, peeled, pitted, and cubed
Dressing
- 2 cups plain Greek yogurt
- 1 clove garlic, minced
- 2 tbsp fresh parsley
- 1 tbsp olive oil (or neutral oil such as avocado oil)
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp lemon juice
- 2 tbsp ranch seasoning mix (dry, e.g. Hidden Valley Ranch or Club House ranch seasoning mix)
Instructions
- Cook Pasta: Boil the pasta in a large pot of salted water following the package instructions until it is al dente and still slightly firm. Drain and rinse the pasta under cold water to stop the cooking process, then drain well and transfer to a large mixing bowl.
- Cook Bacon: While the pasta cooks, chop the bacon into 1/2 inch pieces. Cook the bacon in a large frying pan or skillet over medium heat until it reaches your desired level of crispiness. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain excess fat.
- Combine Salad Ingredients: Add the cooked and drained bacon, halved cherry tomatoes, chopped romaine lettuce, and cubed avocado to the bowl with the pasta.
- Prepare Dressing: In a medium bowl, whisk together the Greek yogurt, minced garlic, fresh parsley, olive oil, salt, pepper, lemon juice, and ranch seasoning mix until smooth and well combined.
- Toss Salad: Pour the dressing over the pasta salad and gently toss everything together until the ingredients are evenly coated with the dressing. Serve immediately and enjoy!
Notes
- For extra crispiness, bake the bacon in the oven at 400°F (200°C) on a foil-lined baking sheet for 15-20 minutes instead of pan-frying.
- Use any short pasta shape if rotini is not available.
- This salad is best served fresh because avocados can brown if left too long.
- You can substitute ranch seasoning with your favorite dried herb mix for a different flavor.
- To reduce calories, use low-fat Greek yogurt instead of full-fat.
