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BLT Pasta Salad with Avocado

The classic BLT combo turned into a delicious pasta salad & made extra special with avocado–perfect for Memorial Day.

BLT Pasta Salad with Avocado

We are big BLT and pasta salad lovers so when I saw a recipe for a BLT pasta salad with avocado combining them both on Foodie Crush, I just had to make it. My whole family happened to be home for lunch recently so I threw this tasty salad together and we all enjoyed & devoured it. There was not a single bite left.

 BLT Pasta Salad with Avocado

How to Make a BLT Pasta Salad with Avocado

Make the salad dressing by combining the mayonnaise, Greek yogurt, white vinegar, buttermilk, chives, parsley, garlic, sea salt, and freshly cracked pepper; whisk until well combined then set aside to allow flavors time to mingle.

Meanwhile, cook the pasta in a large pot of well-salted boiling water until al dente and still a bit firm, per package instructions. Rinse under cold water and drain well. Transfer the pasta to a large mixing bowl to cool completely.

Cook the bacon pieces in a large skillet over medium heat until crispy. Remove from the skillet to a paper towel to drain the grease.

Pour half of the salad dressing over the pasta and toss to coat evenly. Add the bacon, tomato, arugula/spinach, avocado, and red onion; toss to coat evenly, adding more dressing as needed. Season with lots of freshly cracked black pepper, to taste and serve. Enjoy.

BLT Pasta Salad with Avocado

BLT Pasta Salad with Avocado

BLT Pasta Salad with Avocado

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Salad
Cuisine: American
Servings: 4 - 6
Author: Adapted by Pam - For the Love of Cooking / Original by Foodie Crush

Ingredients

Creamy Dressing:

  • ¼ cup Greek yogurt
  • ¼ cup mayonnaise
  • 1 tbsp white wine vinegar
  • 1 tbsp buttermilk
  • ½ tbsp fresh chives, minced
  • ½ tbsp fresh parsley, minced
  • 1 small clove of garlic, minced
  • Sea salt and freshly cracked pepper, to taste

Pasta Salad:

  • ½ lb pasta noodles (fusilli, cavatappi, farfalle, etc.)
  • ½ lb bacon, cut into bite-sized pieces
  • ½ pint cherry tomatoes, halved
  • 1 cup arugula/spinach mix
  • 1 small avocado, chopped
  • ¼ small red onion, sliced thinly **If the onion is too strong in flavor, soak the slices in ice water for 10 minutes; dry on paper towels before adding to the pasta salad.

Instructions

  • Make the creamy salad dressing by combining the mayonnaise, Greek yogurt, white vinegar, buttermilk, chives, parsley, garlic, sea salt, and freshly cracked pepper; whisk until well combined then set aside to allow flavors time to mingle.
  • Meanwhile, cook the pasta in a large pot of well-salted boiling water until al dente and still a bit firm, per package instructions. Rinse under cold water and drain well. Transfer the pasta to a large mixing bowl to cool completely. 
  • Cook the bacon pieces in a large skillet over medium heat until crispy. Remove from the skillet to a paper towel to drain the grease. 
  • Pour half of the salad dressing over the pasta and toss to coat evenly. Add the bacon, tomato, arugula/spinach, avocado, and red onion; toss to coat evenly, adding more dressing as needed. Season with lots of freshly cracked black pepper, to taste and serve. Enjoy. 
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