Description
A creamy and delicious twist on the classic BLT sandwich, this pasta salad combines rotini pasta with crispy bacon, fresh vegetables, and a rich avocado ranch dressing.
Ingredients
Scale
- 300 grams short pasta (rotini or penne)
- 200 grams crispy bacon, chopped
- 1 cup cherry tomatoes, halved
- 1 cup romaine or iceberg lettuce, chopped
- 1 avocado, diced
- 0.5 red onion, thinly sliced
- 1 ripe avocado (for dressing)
- 100 grams Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain thoroughly and rinse under cold water to stop cooking.
- In a blender or food processor, combine the ripe avocado, Greek yogurt, mayonnaise, lemon juice, garlic powder, salt, and black pepper. Blend until smooth and creamy.
- In a large mixing bowl, combine the cooled pasta, chopped crispy bacon, halved cherry tomatoes, chopped lettuce, sliced red onion, and diced avocado.
- Pour dressing over the mixture and toss gently to coat all ingredients evenly.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill.
Notes
- Feel free to substitute other types of pasta as desired.
- For a lighter option, reduce the amount of mayonnaise or use a low-fat version.
- This dish can be made ahead of time and stored in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 25mg