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Creamy BLT Pasta Salad with Bacon, Tomatoes & Tangy Dressing

This BLT Pasta Salad recipe reimagines the classic sandwich as a bright, satisfying pasta salad with crisp bacon, juicy cherry tomatoes, creamy avocado, crunchy romaine, and a tangy avocado‑ranch dressing.

Overhead image of BLT Pasta Salad
chelsea

author’s note

A pasta salad I couldn’t stop thinking about

After trying a BLT pasta salad at a baby shower last summer, I couldn’t stop thinking about it. I recreated the idea, experimented with a few dressings, and landed on a creamy avocado‑ranch that I now make again and again.

The dressing is creamy, bright, and full of flavor—perfect with crispy bacon, sweet cherry tomatoes, crisp romaine, and tender rotini. It’s become my go‑to for potlucks and weeknight dinners; my kids request it often because it’s both fresh and filling.

Ingredient shot-- image of all the ingredients used in this dish

BLT Pasta Salad Recipe Ingredients

Ingredient Why it works
Rotini pasta Choose rotini and cook it al dente so it keeps its shape and bite in the salad.
Bacon Baked bacon stays crisp and is easy to chop; use cooling time to keep it crunchy.
Romaine lettuce Romaine adds the classic BLT crunch—make sure it’s dry before tossing.
Cherry tomatoes Halved tomatoes distribute color and juicy bursts throughout the salad.
Avocado Ripe avocados give the dressing and salad a creamy, rich texture.
Fresh dill Dill brightens the dressing—use it for both flavor and color.
Red onion Thin slices add a mild sharpness without overpowering the dish.
Process shots of BLT Pasta Salad-- images of the avocado being added to the blender with all the other ingredients

How to Make BLT Pasta Salad

  1. Bake the bacon: Preheat the oven and bake bacon on a rack over a sheet pan until golden and crispy. Let cool, then chop.
  2. Cook the pasta: Boil rotini in well‑salted water until al dente. Drain, cover, and chill until fully cooled.
  3. Prep the produce: Chop romaine, halve cherry tomatoes, thinly slice red onion, finely chop dill, and dice avocado.
  4. Make the dressing: Blend avocado flesh with buttermilk, mayo, lemon juice and zest, dill, and seasonings until smooth and thick.
  5. Toss and serve: In a large bowl, toss cooled pasta with romaine, tomatoes, red onion, bacon, and avocado. Spoon on the dressing, fold gently, taste for seasoning, and serve immediately.

chelsea’s recipe tip

My Top Tips For Success

  • Cool the pasta completely: Warm pasta will wilt the lettuce and absorb too much dressing.
  • Use a large bowl: A roomy bowl makes it easier to toss all the ingredients without smashing the avocado.
  • Add avocado last: Fold in diced avocado at the end to keep pieces intact.
  • Keep extra dressing on hand: Pasta absorbs dressing over time—serve additional dressing on the side.
Process shots-- images of the pasta, lettuce, bacon, tomato, avocado, onion, and dressing being added to a bowl and mixed together

Storage

Best when served immediately after tossing. For leftovers, store components separately—dressing, pasta, lettuce, bacon, and avocado—and assemble just before eating to keep textures fresh.

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BLT Pasta Salad

By Chelsea Lords
A fresh take on the BLT sandwich: crispy bacon, sweet cherry tomatoes, creamy avocado, and a zesty avocado‑ranch dressing make this pasta salad irresistible.
Prep Time: 30
Total Time: 30
Servings: 12 servings

Equipment

  • Sheet pan (15″ x 10″)

Ingredients

  • 1 (16-ounce) package rotini pasta
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (12-ounce) package bacon
  • 1 (0.75-ounce) packet fresh dill
  • 6 cups shredded romaine lettuce
  • 2-1/2 cups halved cherry tomatoes
  • 1 cup thinly sliced red onion
  • 1 large avocado
Dressing
  • 1-1/4 cups avocado (about 2 small)
  • 1/2 cup buttermilk
  • 1/2 cup mayo
  • 2 large lemons (juice and 1/2 tsp zest)
  • 1-1/2 teaspoon dried parsley
  • 1-1/2 teaspoon onion powder
  • 1-1/2 teaspoon garlic powder

Instructions

  • Preheat oven to 400°F. Place a metal cooling rack on a sheet pan and lightly grease it. Arrange bacon in a single layer and bake 18–20 minutes until crispy. Cool and chop.
  • Cook pasta in well‑salted water until al dente. Drain and chill, tossing occasionally, until completely cooled.
  • Finely chop the dill and reserve 1/4 cup for the dressing. Wash and dry romaine, halve tomatoes, thinly slice onion, and dice the avocado.
  • Zest one lemon to equal about 1/2 teaspoon and juice both lemons to yield about 1/4 cup. Mash avocado flesh to measure 1‑1/4 cups and add to a blender with buttermilk, mayo, lemon juice and zest, reserved dill, and seasonings. Blend until smooth and thick.
  • Toss cooled pasta with romaine, then add tomatoes, onion, bacon, and avocado. Spoon dressing over the salad, add remaining dill, gently toss, and taste for salt and pepper. Serve promptly.

Recipe Notes

Note 1: Use a good quality rotini; it holds up better in the salad.

Note 2: Finely chop the entire packet of dill, reserving 1/4 cup for the dressing and using the rest in the salad for extra flavor.

Note 3: Wait for ripe avocados—the flesh should yield slightly to gentle pressure. Measure mashed avocado for the dressing.

Storage: Serve immediately. For leftovers, keep dressing and avocado separate from the greens and assemble just before serving to prevent wilting.

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 38g | Protein: 11g

Nutrition information is an approximation.

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