Crispy bacon, ripe cherry tomatoes, and a silky avocado dressing combine to make the best BLT pasta salad. This easy, flavorful pasta salad works warm or cold and is an ideal side for summer barbecues and backyard gatherings.
Pair it with grilled chicken skewers, hearty sandwiches, or a simple steak for a crowd-pleasing meal.
I didn’t grow up loving potato or pasta salads — many versions rely heavily on mayonnaise and can feel bland. Over time I found that swapping the mayo for avocado creates a creamy, bright dressing with more depth and better texture.
The avocado dressing in this recipe is both simple and powerful: just a handful of ingredients blended until smooth. It gives the pasta salad a fresh, vibrant flavor without the heaviness of traditional mayo-based dressings.
What I love about this BLT pasta salad is how true it stays to the classic sandwich flavors. Crisp bacon, juicy tomatoes, and avocado combine with tender pasta and a little grated Parmesan to create layers of texture and taste. It’s quick to assemble, customizable, and always a hit at cookouts.
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add small shell pasta and cook according to package directions until al dente (about 8 minutes). Drain and let cool briefly.
- Make the avocado dressing. In a blender or food processor, combine avocado, white balsamic vinegar, fresh lemon juice, kosher salt, black pepper, and olive oil. Blend until completely smooth. If you only have dark balsamic on hand, it will work fine but will darken the dressing’s color.
- Assemble the salad. In a large bowl, toss the cooked pasta with the avocado dressing. Add halved cherry tomatoes and cooked, crumbled bacon. Gently combine, then finish with freshly grated Parmesan cheese and a few basil leaves if desired.
How to cook crispy bacon
For evenly crisp bacon with minimal mess, bake it in the oven. Line a baking sheet with foil for easy cleanup and place a wire rack on top. Lay bacon strips across the rack so air circulates underneath.
Bake at 400°F for about 15–20 minutes, depending on thickness and how crispy you like it. For this recipe, about four slices of bacon yield roughly 1/2 cup cooked and crumbled bacon. While the pasta cooks, pop the bacon in the oven to make efficient use of time.
If you prefer, you can use store-bought bacon bits, but homemade crumbled bacon will deliver the best texture and flavor.
Make ahead and storage
This BLT pasta salad can be prepared a day in advance, but for the best texture I recommend waiting to add the bacon until just before serving so it stays crisp.
To make ahead: cook the pasta, prepare the avocado dressing, and slice the tomatoes. Store each component separately in airtight containers in the refrigerator. When ready to serve, toss everything together—this takes just a couple of minutes and preserves the salad’s texture.
Leftovers keep well in an airtight container in the refrigerator for up to 5 days. The dressing will maintain flavor, though the avocado may darken slightly over time; a squeeze of fresh lemon juice can help brighten it before serving.
What to serve it with
This BLT pasta salad makes a perfect side for grilled or smoked mains. It pairs especially well with pulled or smoked pork, grilled chicken thighs, burgers, or a simply grilled steak. Here are a few complementary dishes to consider alongside this salad:
Smoked Chicken Thighs
Mushroom Swiss Burger
Smoked Pork Tenderloin
Filet Mignon
Bacon Tomato Avocado Pasta Salad
6 servings
20 minutes
20 minutes
Whitney Bond
Ingredients
- 2 cups small shell pasta, uncooked
- 2 cups cherry tomatoes, halved
- 1/2 cup bacon, cooked and crumbled
- 1/4 cup Parmesan cheese, grated
Avocado Dressing
- 1/2 avocado, peeled and pitted
- 2 tablespoons white balsamic vinegar
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain, rinse with cold water, and set aside to cool for 5–10 minutes.
- Prepare the avocado dressing by combining the avocado, white balsamic vinegar, lemon juice, salt, pepper, and olive oil in a blender or food processor. Blend until smooth.
- Toss the cooled pasta with the avocado dressing, then fold in the halved cherry tomatoes and crumbled bacon.
- Top with freshly grated Parmesan cheese and serve warm or chilled.
Notes
- Cook the bacon: Place 4 slices on a wire rack over a foil-lined baking sheet and bake at 400°F for 15–20 minutes or until desired crispiness.
- Vegetarian option: Omit the bacon to make this salad vegetarian.
- Gluten-free option: Use gluten-free pasta to adapt this recipe.
- Pasta alternatives: Macaroni or penne work well instead of small shells.
Nutrition Facts
If you try it, consider leaving feedback to help others discover this simple, flavorful BLT pasta salad.