Bacon, lettuce, tomatoes, and avocado ranch create a lively, chilled pasta perfect for sharing outdoors.
# Components:
→ Pasta
01 - 12 ounces rotini or fusilli pasta
02 - Salt for boiling water
→ BLT Components
03 - 6 slices bacon
04 - 2 cups chopped romaine lettuce
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 chopped fresh chives
11 - 2 tablespoons chopped fresh dill
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 thinly sliced red onion
18 - Extra chopped avocado for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool.
02 - Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and allow to cool, then chop into bite-sized pieces.
03 - In a blender or food processor, combine avocado, mayonnaise, sour cream, lemon juice, chives, dill, garlic, onion powder, salt, and black pepper. Blend until smooth. Add milk gradually to reach desired consistency.
04 - In a large mixing bowl, combine cooled pasta, chopped bacon, romaine lettuce, cherry tomatoes, and optional red onion. Pour avocado ranch dressing over ingredients and toss gently to coat.
05 - Top with extra chopped avocado and chives if desired. Serve immediately or chill for 30 minutes for enhanced flavor.
