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Creamy BLT Pasta Salad Recipe with Avocado Ranch Dressing

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A creamy, crunchy, and fresh pasta salad featuring crispy bacon, fresh veggies, and a silky avocado ranch dressing. Perfect for quick meals, potlucks, and gatherings.

Ingredients

Scale
  • 8 ounces (225 g) rotini or fusilli pasta
  • 6 slices thick-cut bacon, cooked crispy and chopped
  • 2 cups cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 cup shredded sharp cheddar cheese
  • 2 green onions, thinly sliced
  • 1/4 cup fresh parsley, chopped (optional)
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup buttermilk (or unsweetened almond milk for dairy-free)
  • 1/4 cup mayonnaise
  • 1/2 cup fresh cilantro leaves
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of rotini pasta and cook according to package instructions, about 8–10 minutes, until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta. Set aside to drain completely.
  2. While the pasta cooks, fry 6 slices of thick-cut bacon in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate to drain excess grease. Once cooled, chop into bite-sized pieces.
  3. Halve 2 cups of cherry tomatoes, dice 1 large seeded cucumber, slice 2 green onions thinly, and chop 1/4 cup fresh parsley. Keep these ready in a bowl.
  4. In a food processor or blender, combine 1 ripe avocado, 1/2 cup buttermilk, 1/4 cup mayonnaise, 1/2 cup fresh cilantro, 2 minced garlic cloves, 1 tablespoon lime juice, 1 teaspoon dried dill, 1/2 teaspoon onion powder, and salt and pepper to taste. Blend until smooth and creamy. If the dressing is too thick, add a splash more buttermilk to reach your desired consistency.
  5. In a large mixing bowl, combine the cooled pasta, crispy bacon, cherry tomatoes, cucumber, shredded sharp cheddar (1 cup), green onions, and parsley. Pour the avocado ranch dressing over the salad and toss gently to coat everything evenly.
  6. Cover the salad and refrigerate for at least 30 minutes to let flavors meld. Before serving, give it a final gentle toss. Taste and adjust seasoning with extra salt or pepper if needed.

Notes

Rinse pasta after cooking to prevent stickiness. Cook bacon extra crispy for best texture. Dressing should be creamy and slightly loose; add more buttermilk if too thick. Bacon can be cooked in the oven at 400°F for 15 minutes on a wire rack for less mess. Toss salad just before serving to keep bacon crunchy. Adjust salt carefully as mayonnaise can be salty.

Nutrition

Keywords: BLT pasta salad, avocado ranch dressing, creamy pasta salad, bacon pasta salad, easy pasta salad, potluck recipe, summer salad

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