BLT Pasta Salad Bacon Avocado

My neighbor brought this to a summer potluck, and I watched people go back for thirds, which almost never happens at these things. She mentioned it was just a BLT reimagined as a pasta salad, and I thought, why didn't I think of that? The bacon, the tomatoes, the creamy dressing—it all made sense suddenly. I went home and made it that same week, and now it's become my go-to when I need something that feels substantial but doesn't require hours in the kitchen.

I made this for my partner's birthday picnic last June, and he kept sneaking bites straight from the serving bowl while I was setting up. The bacon was still warm, the lemon in the dressing brightened everything up, and the avocado pieces were perfectly soft without being mushy. By the end of the meal, there were maybe three forkfuls left, which told me everything I needed to know.

Ingredients

• Short pasta (fusilli, rotini, or penne): 300 g (10 oz) works best because the shapes catch the dressing and don't get lost in the salad like spaghetti would.
• Bacon: 6 slices, and yes, buy good bacon—the thin stuff from the back of the case just gets lost here.
• Cherry tomatoes: 200 g (1 1/2 cups) halved, because they hold their shape better than regular tomatoes and taste a bit sweeter.
• Ripe avocado: 1 large, diced—ripeness matters more than you'd think, so squeeze gently before you buy.
• Romaine lettuce: 80 g (3 cups) chopped, the sturdy kind that won't wilt immediately in the dressing.
• Green onions: 2, thinly sliced for a mild onion flavor without the sharp bite.
• Mayonnaise: 4 tablespoons, the base of a dressing that feels almost indulgent.
• Sour cream: 2 tablespoons, which keeps the dressing from being too heavy and adds a slight tang.
• Fresh lemon juice: 1 tablespoon, freshly squeezed if you can manage it because it tastes completely different from bottled.
• Dijon mustard: 1 teaspoon, sharp enough to keep everything from tasting flat.
• Garlic clove: 1 small minced one, because raw garlic in a cold dressing is actually perfect.
• Salt and black pepper: to taste, adjusted at the end when you can actually taste everything together.
• Fresh parsley or chives: 2 tablespoons chopped, optional but honestly worth it for the color.

Instructions

Boil the pasta with intention:

Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. You want it to have a slight bite because it'll soften a bit more as it sits in the dressing.

Drain and cool it down:

Drain the pasta and rinse it under cold water until it's completely cool to the touch. This stops the cooking and keeps it from turning into mush.

Cook the bacon until it snaps:

While the pasta cooks, place the bacon in a skillet over medium heat and cook, turning occasionally, for about 6 to 8 minutes until it's deeply crispy. Transfer it to a paper towel-lined plate to drain the excess grease.

Chop it up once it's cool:

Once the bacon is cool enough to handle, chop it into bite-sized pieces. It should break apart easily and smell like heaven.

Make the dressing smooth:

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, and minced garlic until there are no lumps. Taste it and season with salt and pepper until it tastes right to you.

Bring everything together:

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, lettuce, green onions, and most of the bacon, reserving a small handful for garnish. Pour the dressing over and toss gently but thoroughly until everything is coated.

Save the avocado for the end:

Just before serving, gently fold in the diced avocado so it stays in distinct pieces rather than getting smashed and bruised.

Plate and garnish:

Transfer everything to a serving platter or bowl, scatter the reserved bacon on top, sprinkle with parsley or chives if you're using them, and serve right away or chill for up to 2 hours.

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My kid, who usually picks every vegetable off their plate with surgical precision, ate this without complaint once, then asked for seconds. That was the moment I realized this recipe had crossed over from being something adults like to something that actually works for a whole table of different opinions.

The Secret to Great Bacon

Most people think good bacon is just about the brand, but honestly it's about the temperature and patience. Cook it over medium heat, not high, so it renders slowly and becomes actually crispy instead of burnt on the edges and floppy in the middle. Listen for the sound to change—when the sizzle mellows out, it's usually ready. I learned this the hard way after making a batch that tasted like a charred tire.

Why the Dressing Works

The combination of mayo and sour cream seems strange until you taste it, and then it makes complete sense. The mayo gives you richness, the sour cream adds brightness, and the lemon keeps it from feeling heavy. The mustard is the unsung hero—just a teaspoon, but it does something magical that keeps your taste buds interested with every bite.

Making It Your Own

This is one of those recipes where you can absolutely play around without ruining it. I've added grilled chicken when I wanted more protein, swapped in feta instead of just the bacon garnish, and once even added crispy shallots because I had them on hand. The foundation is solid enough that it can handle some experimentation.

• A handful of grated Parmesan or crumbled feta adds a salty, savory layer that builds on the bacon.
• Grilled chicken breast, sliced and added to the salad, makes it more of a complete meal if you're feeding hungry people.
• If you want to make it vegetarian, plant-based bacon works surprisingly well, or just load up on extra vegetables and maybe some toasted nuts for crunch.

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This salad has quietly become one of those recipes I know will work, whether I'm feeding myself on a random Tuesday or bringing something to a gathering. It's the kind of dish that reminds you why simple ideas, executed well, are sometimes the best ones.

Recipe Q&A

→ What type of pasta works best?

Short pasta shapes like fusilli, rotini, or penne hold the dressing well and complement the salad’s ingredients perfectly.

→ How do you keep the avocado from browning?

Fold the diced avocado into the salad just before serving to maintain its fresh color and creamy texture.

→ Can I substitute bacon with other options?

Turkey bacon or plant-based bacon can be used for a lighter or vegetarian alternative while keeping the smoky flavor.

→ What’s a good way to add extra protein?

Grilled chicken can be added to the salad to boost protein without overpowering the fresh flavors.

→ How should the pasta be cooked?

Cook the pasta al dente in salted boiling water, then drain and rinse with cold water to cool before mixing.