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Creamy BLT Pasta Salad Recipe with Avocado Ranch Dressing and Crispy Croutons

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A quick and satisfying creamy BLT pasta salad featuring crispy bacon, fresh veggies, homemade avocado ranch dressing, and crunchy croutons. Perfect for potlucks, picnics, or a cozy night in.

Ingredients

Scale
  • 8 ounces (225g) rotini or penne pasta
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded iceberg lettuce or romaine
  • 1/2 cup finely diced red onion (optional)
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup buttermilk (or dairy-free milk with 1 tsp lemon juice)
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons fresh chopped dill (or 1 teaspoon dried)
  • Salt and freshly ground black pepper, to taste
  • 2 cups cubed day-old bread (French or sourdough)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions (usually 9-11 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
  2. While pasta cooks, heat a large skillet over medium heat. Add 6 slices of thick-cut bacon and cook until crispy, about 6-8 minutes, flipping occasionally. Transfer bacon to a paper towel-lined plate to drain. Once cool, chop into bite-sized pieces.
  3. Preheat oven to 375°F (190°C). Toss 2 cups of cubed day-old bread with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, salt, and pepper. Spread evenly on a baking sheet and bake for 10-12 minutes or until golden and crispy, flipping halfway through. Alternatively, toast in the skillet used for bacon for extra flavor.
  4. In a food processor or blender, combine 1 ripe avocado, 1/2 cup buttermilk, 1/4 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 2 tablespoons fresh dill. Blend until smooth and creamy. Season with salt and pepper to taste. If the dressing is too thick, add a splash more buttermilk.
  5. Add 1 cup halved cherry tomatoes, 1 cup shredded lettuce, and 1/2 cup diced red onion to the cooled pasta. Toss gently to combine. Pour the avocado ranch dressing over the salad and stir until everything is evenly coated.
  6. Fold in the crispy bacon pieces and croutons just before serving to keep their crunch. Taste and adjust salt and pepper if needed.
  7. Chill in the fridge for 15 minutes if you have time, or serve immediately for a fresher crunch. Enjoy!

Notes

Do not overdress the salad initially to avoid sogginess. Add croutons just before serving to maintain crunch. Use perfectly ripe avocado for smooth dressing. Cool pasta completely before mixing dressing to prevent oily texture. Bacon can be cooked in cast iron skillet for best texture. Gluten-free pasta and bread can be used for allergen-friendly version. Dairy-free substitutions include plant milk and dairy-free mayo.

Nutrition

Keywords: BLT pasta salad, avocado ranch dressing, creamy pasta salad, crispy croutons, bacon pasta salad, quick pasta salad, potluck recipe, picnic salad

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