Crisp bacon, avocado ranch, pasta, and lettuce create a fresh, vibrant salad for warm-weather gatherings.
# What You'll Need:
→ Pasta
01 - 12 ounces rotini pasta
02 - Salt, for boiling water
→ BLT Components
03 - 6 slices bacon
04 - 2 cups chopped romaine lettuce
05 - 1 cup halved cherry tomatoes
→ 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
→ 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. Cook rotini pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 - In a skillet over medium heat, fry bacon slices until crispy. Transfer to a plate lined with paper towels. Allow to cool, then chop into bite-sized pieces.
03 - Place avocado, mayonnaise, sour cream, lemon juice, chives, dill, minced garlic, onion powder, salt, and black pepper in a blender or food processor. Blend until smooth. Add milk, one tablespoon at a time, until you achieve a creamy, pourable consistency.
04 - In a large mixing bowl, combine cooled pasta, chopped bacon, chopped romaine lettuce, cherry tomatoes, and optional red onion. Pour the prepared avocado ranch dressing over the mixture and toss gently to coat.
05 - Top with extra chopped avocado and chives if desired. Serve immediately, or cover and chill for 30 minutes to enhance flavor.
