Avocado BLT Pasta Salad with Ranch & Lemon Zing
This creamy BLT pasta salad combines crispy bacon, bowtie pasta, avocado, and fresh veggies in a tangy ranch-mayo dressing. This is perfect for potlucks or summer lunches!
Ingredients
- 1 lb bacon
- 16 oz bowtie pasta
- 2 romaine lettuce hearts
- 2 ripe on the vine tomatoes
- 1 avocado
- 1/4 cup parmesan cheese
Dressing
- 1/2 cup mayo
- 1/2 cup Ranch dressing
- 1 lemon juiced
- 1/2 tsp fine sea salt
- 1/2 tsp ground pepper
Instructions
- Start by cooking your bacon- I like to line a cookie sheet with aluminum foil and bake the bacon at 450 degrees F until crispy. Once cooked and cooled enough to chop, chop into pieces.
- Boil the noodles. Add a large pot of water to the stove top over high-heat, allow the water to reach a boil. Add the 16 oz. bowtie pasta and allow it to cook until al dente. Once cooked, drain.
- While the pasta and bacon cook, prepare the rest of the ingredients. Wash and chop the romaine lettuce, tomatoes and avocado.
- Mix the dressing. Add 1/2 cup mayo, 1/2 cup Ranch dressing, 1 lemon (juiced), 1/2 tsp fine sea salt and 1/2 tsp ground pepper. Whisk until smooth.
- In a large salad bowl add the cooked pasta, chopped bacon, iceberg lettuce, tomatoes, and avocado. Toss in the prepared dressing until evenly coated. Top with 1/4 cup parmesan cheese.
Nutrition
Calories: 669kcal Carbohydrates: 49g Protein: 17g Fat: 45g Saturated Fat: 11g Polyunsaturated Fat: 15g Monounsaturated Fat: 16g Trans Fat: 0.1g Cholesterol: 49mg Sodium: 802mg Potassium: 469mg Fiber: 4g Sugar: 4g Vitamin A: 357IU Vitamin C: 14mg Calcium: 67mg Iron: 1mg