BLT Pasta Salad
Total Time
25 mins
Prep Time
15 mins
Cook Time
10 mins
Rating
4.28 out of 5 stars
(76)
Ingredients
6
- For the dressing:
- 3/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- 3/4 teaspoon dried dill
- 3/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Kosher salt and black pepper, to taste
- For the salad:
- 10 oz rotini pasta, or other small pasta
- 8 strips bacon, cooked and chopped
- 2 cups shredded Romaine lettuce
- 2 cups halved grape tomatoes
- 1/4 red onion, thinly sliced
- 1 large avocado, chopped
- Salt and black pepper, to taste
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Preparation
Step 1
First, make the dressing. In a medium bowl, combine the Greek yogurt, mayonnaise, lemon juice, chives, parsley, dill, garlic powder, onion powder, salt, and pepper. Whisk until smooth.
Step 2
Cook the pasta to al dente, according to package instructions. Drain and rinse pasta under cold water. Shake out any excess water and transfer to a large bowl.
Step 3
Add the dressing to the pasta and stir to combine.
Step 4
Add the chopped bacon, lettuce, tomatoes, red onion, and avocado and stir again until the salad is well coated.
Step 5
Season with salt and pepper, to taste.
Step 6
Serve immediately.
Step 7
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Chef's notes
Because this salad has lettuce and avocado, it is best the day it is made. If you are taking the salad to a potluck or party, you can even wait to add the avocado and lettuce right before serving. Give it a good toss and serve to your family and friends. It is always a hit!
If you happen to have leftovers, you can store the salad in an airtight container in the fridge for up to 2 days. The lettuce won’t be as crisp and the avocado might brown a little, but it will still be good.
You can make the dressing in advance. Store in a jar or airtight container in the fridge for up to 3 days. Whisk before adding to the salad.
You can also make the bacon in advance. It will keep in the refrigerator for up to 1 week.
