Crispy bacon, tomatoes, lettuce, and avocado ranch tossed with pasta for a refreshing summer meal.
# What You'll Need:
→ Pasta
01 - 12 oz rotini or fusilli pasta
02 - Salt, for boiling water
→ BLT Components
03 - 6 slices bacon
04 - 2 cups romaine lettuce, chopped
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 fresh chives, chopped
11 - 2 tablespoons fresh dill, chopped
12 - 1 garlic clove, minced
13 - 1/4 teaspoon onion powder
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2–3 tablespoons milk, as needed for thinning
→ Optional Additions
17 - 1/4 cup red onion, thinly sliced
18 - Extra chopped avocado, for garnish
# Cooking Steps:
01 - Boil pasta in salted water until al dente, following package directions. Drain and rinse with cold water to cool completely.
02 - Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces once cooled.
03 - Combine avocado, mayonnaise, sour cream, lemon juice, chives, dill, garlic, onion powder, salt, and black pepper in a blender or food processor. Blend until smooth. Add milk incrementally until desired consistency is achieved.
04 - In a large mixing bowl, combine cooled pasta, chopped bacon, romaine lettuce, cherry tomatoes, and optional red onion. Pour the avocado ranch dressing over and toss gently until evenly coated.
05 - Garnish with extra avocado and chives if desired. Serve immediately or refrigerate for 30 minutes to enhance flavors before serving.
