BLT Pasta Salad Avocado (Print Version)

Hearty pasta salad blending bacon, avocado, cherry tomatoes, and romaine lettuce with zesty dressing.

# Components:

→ Pasta

01 - 10 oz short pasta such as fusilli, rotini, or penne
02 - 1 teaspoon salt for boiling water

→ Bacon

03 - 6 slices bacon

→ Vegetables

04 - 1.5 cups cherry tomatoes, halved
05 - 1 large ripe avocado, diced
06 - 3 cups romaine lettuce, chopped
07 - 2 green onions, thinly sliced

→ Dressing

08 - 4 tablespoons mayonnaise
09 - 2 tablespoons sour cream
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - Salt and freshly ground black pepper to taste

→ Optional

14 - 2 tablespoons chopped fresh parsley or chives

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water to cool completely. Set aside.
02 - While the pasta cooks, place the bacon in a skillet over medium heat. Cook until crisp, turning occasionally, about 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, chop into bite-sized pieces.
03 - In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and well combined.
04 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, lettuce, green onions, and most of the bacon, reserving a little for garnish. Add the dressing and toss gently to coat all ingredients evenly.
05 - Just before serving, gently fold in the diced avocado to prevent browning and maintain its texture.
06 - Transfer to a serving platter or bowl. Garnish with the remaining bacon and optional herbs. Serve immediately, or chill for up to 2 hours for a colder salad.

# Expert Advice:

01 -
  • It tastes like a BLT sandwich had a glow-up, except you can eat it with one hand while standing in the kitchen.
  • Everything comes together in under 40 minutes, and most of that is just waiting for water to boil.
  • The creamy dressing clings to every noodle without making it feel heavy or overdressed.
02 -
  • Never add the avocado until the very last moment before eating, because the combination of the warm pasta and the air will turn it brown faster than you'd expect, even with the lemon juice.
  • Rinsing the hot pasta under cold water stops the cooking process and keeps the noodles from turning mushy, which is the difference between a salad that holds together and one that turns into paste.
03 -
  • Toast the pasta salad bowl with warm water before adding ingredients so nothing cools down too fast and the flavors meld better together.
  • Buy bacon from the butcher counter if you can because it usually has better flavor and crispness than pre-packaged, and the person behind the counter might even have cooking advice.
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