BLT Pasta Salad with Avocado
User Reviews
4.2
BLT Pasta Salad with Avocado
Description
The BLT Pasta Salad with Avocado features a base of al dente short pasta variety, which absorbs the dressing and holds other ingredients well. Crisp-cooked bacon adds savory saltiness and crunch, while cherry tomatoes bring freshness and mild acidity. Peppery arugula leaves and thin red onion slices contribute a green, slightly sharp note. Diced avocado introduces a creamy, buttery texture that contrasts with the crisp vegetables and pasta.
The dressing combines creamy Greek yogurt and mayonnaise with bright white vinegar and minced fresh chives and parsley for herbal brightness. Garlic powder, kosher salt, and freshly ground black pepper round out the flavors. The salad is chilled and tossed gently to maintain the integrity of the avocado and leafy greens, making it refreshing and balanced.
This salad works well as a side dish for barbecues, picnics, or casual dinners and complements grilled meats or sandwiches. Using a store-bought Ranch dressing can substitute the homemade dressing when short on time, preserving the overall flavor profile.
Ingredients
Pasta Salad:
- 1 pound short pasta such as shells, farfalle, cavatappi, noodles
- 1 pound Bacon
- 1 pint cherry tomato sliced in half
- 2 cups arugula leaves
- 1 avocado , chopped
- ¼ cup red onion thinly sliced
Dressing:
- ½ cup yogurt low-fat or full-fat, plain, Greek
- ½ cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon chives fresh, minced
- 1 tablespoon parsley flat leaf, fresh, minced
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
Instructions
- Boil the pasta in a large pot of salted water according to package directions just until al denté and still a bit firm. Rinse under cool water and drain well. Transfer to a large mixing bowl.
- While the pasta is cooking, chop the bacon into ½" pieces and cook in a large skillet over medium heat until desired crispness. Transfer the cooked bacon to a plate topped with a paper towel to drain well.
- Add the bacon, tomato, arugula, avocado and red onion to the pasta.
- In a small bowl, mix the Greek yogurt, mayonnaise, vinegar, chives, garlic powder, kosher salt and freshly ground black pepper. Thin with milk, water or buttermilk if desired.
- Drizzle the dressing over the pasta and gently toss. Taste for seasoning. Serve chilled.
Notes
- If time or ingredients are limited, a quality bottled Ranch dressing can be used in place of the homemade yogurt and mayonnaise dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 404kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 29mg | 10% |
| Sodium | 515mg | 21% |
| Potassium | 358mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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