BLT Pasta Salad With Avocado Recipe
This Creamy BLT Pasta Salad is the ultimate summer side dish, combining crispy bacon, juicy tomatoes, and a tangy, creamy dressing that clings to every noodle. I’ve fine-tuned this recipe over a dozen backyard barbecues, and it never fails to disappear first. The creamy dressing, made with Greek yogurt, keeps it lighter than traditional versions while still delivering that crave-worthy richness.
PrintBLT Pasta Salad with Avocado
Ingredients
Scale
- 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 (, (low-fat or full-fat))
- 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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