BLT Avocado Pasta Salad

This BLT Avocado Pasta Salad is a summer favorite! It's perfect for all your picnics, BBQ's 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 Time20

Cook Time10

Total Time30

Course: Salad

Cuisine: American

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

Servings: servings

Calories: 673kcal

Author: MaryAnn Dwyer

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, slice 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