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BLT Pasta Salad with Avocado⠀
This easy, creamy BLT pasta salad recipe is loaded with healthy tomatoes, arugula, and avocado, plus crispy bacon that’s all topped with a super simple-to-make Ranch-style dressing made with mayo and Greek yogurt. ⠀
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Ingredients⠀
1 pound short pasta noodles such as shells, farfalle, cavatappi⠀
1 pound bacon⠀
1 pint cherry tomatoes sliced in half⠀
2 cups arugula leaves⠀
1 avocado chopped⠀
1/4 cup thinly sliced red onion⠀
1/2 cup plain Greek yogurt⠀
1/2 cup mayonnaise⠀
2 tablespoons white vinegar⠀
1 tablespoon fresh minced chives⠀
1 tablespoon fresh minced flat leaf parsley⠀
1 teaspoon garlic powder⠀
1 teaspoon kosher salt⠀
1 teaspoon freshly ground black pepper⠀
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 1/2″ 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.
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