Crispy bacon, fresh veggies, and avocado ranch dressing create a vibrant, creamy pasta perfect for sunny picnics.
# What You'll Need:
→ Pasta
01 - 12 ounces 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 fresh chives, chopped
11 - 2 tablespoons fresh 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, as needed for thinning
→ Optional Additions
17 - 1/4 cup red onion, thinly sliced
18 - Extra chopped avocado, for garnish
# Directions:
01 - Cook rotini or fusilli pasta in salted boiling water until al dente, following package directions. Drain and rinse under cold water to halt cooking and cool. Reserve.
02 - In a skillet over medium heat, render bacon until crisp. Transfer to a paper towel-lined plate to drain excess fat. Once cooled, chop into bite-sized pieces.
03 - In a blender or food processor, blend avocado, mayonnaise, sour cream, lemon juice, chives, dill, garlic, onion powder, salt, and black pepper until smooth. Gradually add milk, 1 tablespoon at a time, to achieve preferred consistency.
04 - In a large mixing bowl, combine cooled pasta, chopped bacon, romaine lettuce, cherry tomatoes, and optional red onion. Evenly coat with avocado ranch dressing and toss gently.
05 - Garnish with extra chopped avocado and chives as desired. Serve immediately or refrigerate for 30 minutes for enhanced flavors.
