Perfect BLT Pasta Salad with Avocado

Coming up with fresh lunch ideas that work for both home and office can feel like a real challenge. Between juggling deadlines, meetings, and trying to eat something that isn’t just another sandwich, it’s easy to fall into a midday meal rut – especially during those warm summer months when you want something light but filling.

That’s where this BLT pasta salad with avocado comes in: it’s cool and satisfying, easy to make ahead, and combines everyone’s favorite sandwich flavors into a pasta salad that’s perfect for lunch or a laid-back dinner.

What Kind of Pasta Should I Use?

Short pasta shapes are the way to go for this BLT pasta salad since they catch all the creamy dressing and mix-ins perfectly. While the recipe suggests shells, bow ties (farfalle), or corkscrews (rotini), other short pasta shapes like penne, cavatappi, or even medium shells will work great too. The key is picking a pasta with ridges or curves that can hold onto the dressing – smooth pasta like ziti won’t give you the same satisfying result. Just make sure to cook your chosen pasta shape until it’s al dente (still has a slight bite to it), as overcooked pasta can get mushy when mixed with dressing and stored in the fridge.

Options for Substitutions

This pasta salad is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Pasta: Any short pasta works great here – try penne, rotini, or even macaroni. Just cook it al dente so it holds up well in the salad.
• Bacon: Turkey bacon works as a lighter option, or try crispy pancetta for a fancy twist. For a vegetarian version, you could use smoky tempeh strips or extra veggies.
• Arugula: Not a fan of arugula’s peppery kick? Swap it with baby spinach, mixed greens, or chopped romaine lettuce.
• Greek yogurt: You can use all mayonnaise instead of the yogurt-mayo combo, or try sour cream as a substitute for the Greek yogurt.
• Cherry tomatoes: Regular tomatoes work fine – just chop them into bite-sized pieces. In winter, you might want to use sun-dried tomatoes for better flavor.
• Fresh herbs: If you don’t have fresh herbs, use dried ones but cut the amount in half. For chives, green onions make a good substitute.
• White vinegar: Apple cider vinegar or lemon juice can replace the white vinegar – use the same amount for a similar tang.

Watch Out for These Mistakes While Cooking

The biggest challenge when making BLT pasta salad is ending up with mushy pasta – always cook it just until al dente and immediately rinse with cold water to stop the cooking process and prevent it from getting soggy.

Timing is crucial with the avocado, as adding it too early can lead to browning – try tossing the diced avocado in a little lemon juice and adding it just before serving to keep it fresh and green.

When cooking the bacon, avoid the temptation to crank up the heat – instead, cook it over medium heat until evenly crispy, then chop it while still warm (it becomes harder to cut cleanly once cooled), and save some of the crispy bits to sprinkle on top right before serving.

For the best flavor development, let the dressed pasta salad (minus the avocado, bacon, and arugula) chill for at least an hour before adding these final ingredients – this allows the pasta to absorb the dressing while keeping the fresh ingredients crisp and texture-perfect.

What to Serve With BLT Pasta Salad?

This hearty pasta salad works great as a main dish for summer gatherings, but it’s also perfect as a side dish alongside some simple grilled proteins. I love serving it with grilled chicken breasts or some juicy hamburgers fresh off the grill. For a lighter option, try pairing it with some grilled shrimp skewers – the seafood adds a nice contrast to the bacon and creamy dressing. Since this pasta salad already has lots of flavors going on, keep the accompaniments simple – maybe just some fresh corn on the cob or a plate of crisp cucumber slices on the side.

Storage Instructions

Keep Fresh: This BLT pasta salad is best enjoyed within 2 days when stored in an airtight container in the fridge. The avocado might start to brown after the first day, but a squeeze of lemon juice over the top can help prevent this. Pro tip: if you’re making this ahead, add the avocado and arugula just before serving to keep everything fresh and crisp.

Make Ahead: Want to prep this in advance? Cook the pasta, bacon, and make the dressing up to a day ahead. Store these components separately in the fridge, then toss everything together with the fresh veggies when you’re ready to serve. This way, your pasta salad will taste just as good as freshly made!

Leftovers: If you have leftovers, give the salad a quick stir before serving – the dressing might settle at the bottom. You might want to add a splash of olive oil or an extra dollop of Greek yogurt to refresh the consistency if it seems a bit dry after being in the fridge.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 70-90 g
• Fat: 180-200 g
• Carbohydrates: 200-220 g

Ingredients

For the salad:

• 2 cups fresh arugula
• 1 lb bacon strips (cooked until crispy and crumbled)
• 1 diced avocado (from a ripe, firm avocado)
• 1 lb short pasta
• 1/4 cup sliced red onion (thinly sliced or finely diced)
• 1 pint cherry tomatoes (halved)

For the dressing:

• 1 tsp garlic powder
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 2 tbsp white vinegar
• 1 tsp salt
• 1/2 cup plain Greek yogurt (full-fat for creamier dressing)
• 1 tsp ground black pepper (freshly ground for best flavor)
• 1/2 cup mayonnaise (I use Hellmann’s Mayonnaise)

Step 1: Cook and Prepare the Pasta

Boil the pasta in a large pot of salted water according to the package directions until it’s just al dente, which means it’s still a bit firm to the bite.

Once cooked, rinse the pasta under cool water to stop the cooking process and drain it well.

Transfer the drained pasta to a large mixing bowl to cool.

Step 2: Cook the Bacon

While the pasta cooks, chop the bacon into 1/2″ pieces and cook them in a large skillet over medium heat.

Cook until the bacon reaches your desired crispness.

Once done, transfer the cooked bacon to a plate lined with a paper towel to drain any excess grease.

Step 3: Combine Ingredients

With the pasta in your large mixing bowl, add the cooked bacon, along with chopped tomato, fresh arugula, diced avocado, and sliced red onion.

These ingredients will add flavor and texture to your pasta dish.

Step 4: Make the Dressing

In a small bowl, combine Greek yogurt, mayonnaise, vinegar, chopped chives, garlic powder, kosher salt, and freshly ground black pepper.

Mix until smooth.

If you prefer a thinner dressing, add a splash of milk, water, or buttermilk to achieve your desired consistency.

Step 5: Dress the Pasta and Serve

Drizzle the prepared dressing over the pasta mixture and gently toss until everything is evenly coated.

Taste and adjust seasoning if necessary.

Serve the pasta salad chilled for optimal flavor and enjoyment.