Crispy bacon, juicy tomatoes, and lettuce tossed with pasta and creamy avocado ranch for a refreshing summer dish.
# 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 chives, chopped
11 - 2 tablespoons 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 to 3 tablespoons milk
→ Optional Additions
17 - 1/4 cup red onion, thinly sliced
18 - Chopped avocado, for garnish
# How to Make It:
01 - Boil pasta in salted water according to package directions until al dente. Drain, then rinse with cold water to halt cooking. Set aside.
02 - Sauté bacon in a skillet over medium heat until crisp. Move to a paper towel-lined plate. Once cooled, cut into bite-sized pieces.
03 - Blend avocado, mayonnaise, sour cream, lemon juice, chives, dill, garlic, onion powder, salt, and black pepper until smooth. Add milk gradually, one tablespoon at a time, until dressing reaches desired texture.
04 - Toss pasta, bacon, lettuce, tomatoes, and optional red onion together in a large mixing bowl. Drizzle with avocado ranch dressing and mix gently.
05 - Garnish with extra chopped avocado and chives if desired. Serve immediately or chill for 30 minutes for enhanced flavor.
