The Ultimate BLT Avocado Pasta Salad

Summer calls for light, refreshing, and utterly delicious meals that can keep up with the season’s vibrant energy. And when it comes to potlucks, picnics, and backyard barbecues, nothing quite hits the spot like a perfectly crafted pasta salad. Forget the heavy, mayo-laden versions of the past; our **BLT Avocado Pasta Salad** is a revelation! It reimagines the beloved BLT sandwich into a fresh, vibrant, and incredibly satisfying pasta dish, perfect for any summer gathering. This salad is a true crowd-pleaser, boasting crispy bacon, juicy ripe tomatoes, peppery arugula, and creamy avocado, all brought together with a zesty, homemade, **mayo-free dressing**. It’s the ultimate sunshine-friendly dish that promises to become your new favorite for warm-weather entertaining.

As the days grow longer and the temperatures rise, our kitchen instinctively shifts towards lighter, more flexible meal options. Pasta salads are a staple in our home during this time, offering endless versatility and a fantastic way to showcase the bounty of seasonal produce. While classics like a creamy macaroni salad or a robust tortellini salad with roasted tomatoes and salami always have a special place, there’s something uniquely appealing about reinventing a timeless favorite.

This BLT Avocado Pasta Salad draws inspiration from the iconic sandwich, transforming it into a hearty yet refreshing meal. It’s designed not just to satisfy, but to excel in outdoor settings, making it an ideal candidate for all your sunny festivities. Its vibrant colors and contrasting textures make it as visually appealing as it is delicious, guaranteeing it will be the star of your next summer menu.

Contents

Why You’ll Fall in Love with This BLT Avocado Pasta Salad

There are countless reasons why this BLT Avocado Pasta Salad will quickly earn a permanent spot in your recipe collection. For starters, it delivers all the irresistible flavors of a classic BLT – the smoky, salty crunch of bacon, the sweet tang of ripe tomatoes, and the fresh bite of lettuce – but in an exciting, pasta-packed format. It’s a playful twist on tradition that truly elevates your summer dining experience.

One of the most significant advantages of this recipe, especially for summer events, is its **mayo-free dressing**. We’ve opted for a lighter, zesty vinaigrette that not only keeps the salad incredibly fresh and vibrant but also makes it far more picnic and BBQ-friendly. You won’t have to worry about the dressing spoiling in the heat, giving you peace of mind and allowing your guests to enjoy every delicious bite without concern. This approach caters beautifully to those who prefer a lighter salad or have dietary restrictions concerning mayonnaise, making it a universally appealing dish.

Furthermore, this salad is incredibly generous, designed to feed a crowd. With a full pound of crispy bacon and a substantial amount of pasta, it’s a filling side dish or a satisfying main course. The combination of tender pasta, savory bacon, sweet grape tomatoes, creamy avocado, and a hint of peppery arugula creates a symphony of textures and flavors that is both comforting and exhilarating. It’s effortless to prepare, incredibly flavorful, and perfectly suited for any occasion where delicious food and good company are paramount.

Essential Ingredients for Your Perfect BLT Avocado Pasta Salad

Crafting this sensational pasta salad requires a handful of fresh, high-quality ingredients, each playing a crucial role in its overall appeal. Here’s a closer look at what you’ll need and some tips for selection:

Pasta: The foundation of any great pasta salad. Short pasta shapes like penne, rotini, fusilli, elbow macaroni, or medium shells work best as they hold the dressing and other ingredients beautifully. Look for good quality pasta that will cook up al dente and maintain its texture even when chilled.
Bacon: The undisputed star of the BLT. We recommend using thick-cut bacon, diced and cooked until perfectly crispy. The rendered fat adds incredible flavor, and the crispy bits provide a delightful textural contrast.
Grape Tomatoes: Bursting with sweet, juicy flavor, grape or cherry tomatoes are ideal. Halving them releases their juices and ensures they distribute evenly throughout the salad. Choose firm, brightly colored tomatoes for the best taste.
Avocados: Essential for creaminess and healthy fats. Select ripe but firm avocados that yield slightly to gentle pressure. Dice them just before assembly to minimize browning.
Red Onion: A touch of finely diced red onion adds a subtle sharpness and a beautiful pop of color. If you find raw red onion too strong, you can soak it in ice water for 10-15 minutes to mellow its flavor.
Arugula: This peppery green is our preferred choice for its distinct flavor that complements the richness of bacon and avocado. Baby spinach or chopped romaine are excellent alternatives if arugula isn’t your preference.
Olive Oil: The base of our zesty dressing. Use a good quality extra virgin olive oil for the best flavor.
Red Wine Vinegar: Provides the necessary tang and acidity to balance the richness of the salad.
Garlic Cloves: Freshly minced garlic is non-negotiable for a vibrant dressing. It adds an aromatic depth that ties everything together.
Dried Oregano: A classic herb that infuses the dressing with a warm, earthy note.
Salt and Pepper: Essential seasonings to enhance all the natural flavors. Adjust to your taste.
Granulated Sugar: A small amount helps to balance the acidity of the vinegar and enhance the sweetness of the tomatoes.

Our decision to go mayo-less wasn’t just about catering to different tastes; it was also a practical choice for summer entertaining. Mayonnaise-based salads can be delicate in warm weather, often requiring constant refrigeration. Our vibrant olive oil and red wine vinegar dressing eliminates this concern, creating a robust yet refreshing flavor profile that holds up beautifully, making it truly ideal for outdoor picnics and casual get-togethers.

Crafting Your BLT Avocado Pasta Salad: A Simple Step-By-Step Guide

You’ll be delighted by how straightforward and enjoyable it is to prepare this BLT Avocado Pasta Salad. Each step is designed for ease, ensuring you spend less time in the kitchen and more time enjoying your summer activities. Here’s a detailed breakdown:

Crispy Bacon Perfection: Start by dicing your pound of bacon into small, uniform pieces. In a large skillet, cook the bacon over medium-high heat. Stir occasionally until it’s wonderfully crispy and golden brown. Once cooked, remove the bacon with a slotted spoon and transfer it to a plate lined with paper towels to drain any excess fat. This step is crucial for achieving that delightful crunch that defines a BLT.
Whisk Up the Zesty Dressing: While the bacon cools, prepare your vibrant, mayo-free dressing. In a small jar with a tight-fitting lid (or a bowl), combine the olive oil, red wine vinegar, minced garlic, dried oregano, salt, pepper, and granulated sugar. Secure the lid and shake vigorously until all ingredients are well combined and the dressing is emulsified. If using a bowl, whisk thoroughly. Set this flavorful dressing aside.
Cook Pasta to Al Dente Perfection: Bring a large pot of generously salted water to a rolling boil. Add your chosen short pasta and cook according to package directions until it reaches al dente. This means it should be tender but still have a slight bite. Cooking in salted water infuses the pasta with flavor from the inside out. Once cooked, drain the pasta thoroughly in a colander. Immediately run cold water over the pasta to stop the cooking process and cool it down quickly. This prevents the pasta from becoming mushy and keeps it from sticking together. Let it cool for about five minutes. To further prevent sticking and add initial flavor, toss the still-warm pasta with about 2 tablespoons of the prepared dressing.
Prepare Your Fresh Produce: While the pasta is cooling, take this time to prepare the remaining fresh ingredients. Halve your grape tomatoes, dice the ripe avocados, and finely chop the red onion. If you’re using arugula, make sure it’s washed and thoroughly dried.
Assemble and Chill: In a large mixing bowl, combine the cooled pasta, crispy bacon, halved grape tomatoes, diced avocado, chopped red onion, and baby arugula. Pour the remaining homemade dressing over all the ingredients. Gently toss everything together until the pasta and vegetables are evenly coated with the dressing. For optimal flavor melding and refreshment, cover the bowl and chill the pasta salad in the refrigerator for at least 30 minutes before serving. This allows all the individual flavors to harmonize beautifully.

I genuinely hope you embrace this fantastic BLT Avocado Pasta Salad for your upcoming summer gatherings. It’s a versatile and delicious choice, whether you’re serving it as a light lunch, a satisfying dinner, or a stellar side dish. If you’re a devoted fan of the classic BLT, you are absolutely going to adore this refreshing twist!

Your feedback means a lot! Please don’t hesitate to let me know if you try out this recipe. If you have any questions during your preparation, feel free to drop a comment below. Happy cooking and even happier eating!

Expert Tips for the Best BLT Avocado Pasta Salad

Pasta Variety: While I opted for De Cecco Racchette for its unique shape, this recipe is incredibly forgiving when it comes to pasta choice. Penne, elbows, rotini, or medium shells are all excellent options that capture the dressing and other ingredients beautifully. The key is to choose a short, sturdy pasta that won’t get lost in the mix.
Storage and Leftovers: This salad is best enjoyed fresh, but it will keep well in the refrigerator for 2-3 days. For optimal freshness and to prevent avocados from browning too much, you can toss the salad with a little extra lemon or lime juice when storing, or save a small amount of the dressing to refresh any leftovers. Store it in an airtight container.
Greens Options: Arugula provides a wonderful peppery kick that really brightens the salad. However, if you prefer a milder flavor, chopped romaine lettuce or even baby spinach would be delicious alternatives. Feel free to use your favorite leafy green.
Make Ahead Tip: To get a head start, you can cook the bacon and pasta, and prepare the dressing a day in advance. Store them separately in the refrigerator. On the day of serving, simply chop the fresh vegetables (especially the avocado, which should be done last to prevent browning), combine everything, toss with the dressing, and chill.
Enhancements and Variations: Feel free to customize this salad. Grilled chicken or shrimp can turn it into an even heartier meal. A sprinkle of crumbled feta or goat cheese would add a lovely creamy, tangy element. Diced cucumber can add an extra layer of crunch and freshness.

Frequently Asked Questions About BLT Avocado Pasta Salad

Can I make this pasta salad ahead of time?: Yes, you can! You can cook the bacon and pasta, and prepare the dressing up to a day in advance. Store them separately in airtight containers in the refrigerator. On the day of serving, chop the tomatoes, red onion, and avocado, then combine all ingredients and toss with the dressing. For best results with avocado, add it closer to serving time.
How long does BLT Avocado Pasta Salad last in the fridge?: This pasta salad will stay fresh in an airtight container in the refrigerator for 2-3 days. The avocado might brown slightly over time, but the flavor will still be fantastic. You can toss it with a little extra dressing or a squeeze of lemon juice to revive it.
Why is this recipe mayo-free?: We chose a mayo-free dressing for a lighter, fresher taste and to make the salad more suitable for outdoor summer events. Mayonnaise can spoil quickly in the heat, while our olive oil and red wine vinegar dressing holds up beautifully, offering a vibrant flavor without the worry.
Can I use different types of greens?: Absolutely! While arugula adds a lovely peppery note, you can easily substitute it with chopped romaine lettuce, baby spinach, or even mixed greens for a milder flavor profile. Choose whatever fresh greens you enjoy most.
Is this salad gluten-free?: The recipe, as written, is not gluten-free due to the pasta. However, you can easily make it gluten-free by using your favorite brand of gluten-free short pasta. All other ingredients are naturally gluten-free.

More Irresistible Pasta Salad Recipes to Enjoy

If you’re a fan of our BLT Avocado Pasta Salad, you’ll love exploring these other delightful pasta salad creations from our kitchen:

Lemony Orzo Pasta Salad with Shrimp
Chicken Pesto Pasta Salad
Zesty Twisted Turkey Pasta Salad

BLT Avocado Pasta Salad

Author: MaryAnn Dwyer

Servings: 8 servings

This BLT Avocado Pasta Salad is a summer favorite! It’s perfect for all your picnics, BBQs and summer get-togethers. It’s got no mayo, and it’s loaded with fresh summer tomatoes, tons of bacon, peppery arugula and avocado!

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Ingredients

Dressing

1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup water
3 cloves garlic, minced
2 tsp. dried oregano
2 tsp. granulated sugar
1 tsp. sea salt
1/2 tsp. black pepper

Pasta Salad

1 lb. bacon, diced
1 lb. dried short pasta, like penne, rotini or small shells
1 pint grape tomatoes, halved
2 ripe avocados, diced
1/3 cup red onion, sliced and roughly chopped
2 cups baby arugula

Instructions

Dressing

Add all the dressing ingredients to a jar and shake well. Set aside.

Pasta Salad

In a large skillet, cook bacon over medium-high heat until crispy. Remove from skillet with a slotted spoon to a paper towel-lined plate. Set aside.
Cook pasta in salted water, al dente according to package directions. Drain the pasta in a colander then run the pasta under cold water and set aside and let cool for about five minutes. I add about 2 tablespoons of the dressing at this point to prevent sticking.
Add the pasta, bacon, tomatoes, avocado, red onion and arugula to a large bowl and toss with the dressing, reserving a smidge for leftovers, if desired. You’ll want to chill the pasta salad for about 30 minutes before serving so all the flavors meld together.

Notes

I used a novelty pasta called racchette by De Cecco, but you could used penne, elbows or medium shells for this recipe too.

This salad will keep in the fridge for 2-3 days. If you’d like you can save a small amount of the dressing for any leftovers you may have.

I used arugula for this recipe because I love it, but you could also use chopped romaine or iceberg lettuce.

Nutrition

Keyword: arugula, avocado, Bacon, BLT, salad, tomatoes

Cuisine: American

Course: Salad

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