Description
A fresh and flavorful BLT Pasta Salad with Avocado combines all the beloved flavors of a classic BLT sandwich in a vibrant pasta dish. Juicy cherry tomatoes, crispy bacon, creamy avocado, peppery arugula, and tender noodles are tossed in a tangy, creamy yogurt-mayo dressing, making this perfect for potlucks, picnics, or as a hearty side. Easy to prepare, this crowd-pleaser is great served chilled.
Ingredients
Units
Scale
Pasta Salad
- 1 pound short pasta noodles (such as shells, farfalle, or cavatappi)
- 1 pound bacon
- 1 pint cherry tomatoes, sliced in half
- 2 cups arugula leaves
- 1 avocado, chopped
- 1/4 cup thinly sliced red onion
Dressing
- 1/2 cup plain Greek yogurt (low-fat or full-fat)
- 1/2 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon fresh minced chives
- 1 tablespoon fresh minced flat-leaf parsley
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Cook Pasta: Boil the pasta in a large pot of salted water, following the package directions, until just al dente and still a bit firm. Drain and rinse the pasta under cool water, then transfer it to a large mixing bowl.
- Prepare Bacon: While the pasta cooks, chop the bacon into 1/2-inch pieces. Cook them in a large skillet over medium heat until they reach your desired crispness. Drain the bacon on a plate lined with a paper towel to remove excess grease.
- Combine Salad Ingredients: Add the cooked bacon, cherry tomatoes, arugula, avocado, and sliced red onion to the bowl with the pasta.
- Make Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, white vinegar, fresh chives, parsley, garlic powder, kosher salt, and black pepper. If you prefer a thinner dressing, add a splash of milk, water, or buttermilk to reach your desired consistency.
- Toss and Serve: Drizzle the prepared dressing over the pasta salad. Gently toss everything to combine, ensuring the pasta and vegetables are evenly coated. Taste and adjust seasoning if needed. Serve chilled.
Notes
- If short on time or ingredients, you can substitute the homemade dressing with a quality bottled Ranch dressing.
- For best texture, toss the avocado in just before serving to prevent browning.
- This salad is best served cold and can be made a few hours ahead; store in the refrigerator until ready to serve.
Nutrition
- Serving Size: 1 serving (about 1/12 of recipe)
- Calories: 404 kcal
- Sugar: 3g
- Sodium: 515mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 29mg
