Crisp bacon, cherry tomatoes and romaine with rotini, tossed in creamy avocado ranch—ideal for summer picnics.
# What You Need:
→ Pasta
01 - 12 ounces rotini or fusilli pasta
02 - Kosher salt, for cooking 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 fine salt
15 - 1/4 teaspoon freshly ground black pepper
16 - 2 to 3 tablespoons milk, as needed to thin
→ Optional additions
17 - 1/4 cup red onion, thinly sliced
18 - Extra chopped avocado, for garnish
# How-To Steps:
01 - Bring a large pot of water to a rolling boil, season generously with salt, add the pasta and cook until al dente according to package guidance. Drain and rinse under cold running water to stop cooking and cool the pasta; set aside to drain thoroughly.
02 - Heat a skillet over medium heat and cook bacon slices until crisp and golden, turning as needed. Transfer to a paper towel–lined plate to drain, then when cool enough to handle, chop into bite-sized pieces.
03 - In a blender or food processor combine avocado, mayonnaise, sour cream, lemon juice, chives, dill, garlic, onion powder, salt and pepper. Purée until smooth, then add milk one tablespoon at a time until the dressing reaches a creamy, pourable consistency. Taste and adjust seasoning.
04 - In a large mixing bowl gently fold together the cooled pasta, chopped bacon, chopped romaine, halved cherry tomatoes and optional red onion. Pour the avocado ranch over the mixture and toss lightly until evenly coated.
05 - Garnish with extra chopped avocado and additional chives if desired. Serve immediately for best texture, or chill for 30 minutes to allow flavors to meld before serving.
