This easy, creamy BLT pasta salad recipe is loaded with healthy tomatoes, arugula, and avocado, plus crispy bacon that's all topped with a super simple-to-make Ranch-style dressing made with mayo and Greek yogurt.
Course Side Dish
Keyword BLT Pasta Salad
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
1poundshort pasta noodles, (such as shells, farfalle, cavatappi)
1pintcherry tomatoes, sliced in half
1/4cupthinly sliced red onion
1/2cupplain Greek yogurt, (low-fat or full-fat)
1tablespoonfresh minced chives
1tablespoonfresh minced flat leaf parsley
1teaspoonfreshly ground black pepper
Boil the pasta in a large pot of salted water according to package directions just until al denté and still a bit firm. Rinse under cool water and drain well. Transfer to a large mixing bowl.
While the pasta is cooking, chop the bacon into 1/2" pieces and cook in a large skillet over medium heat until desired crispness. Transfer the cooked bacon to a plate topped with a paper towel to drain well.
Add the bacon, tomato, arugula, avocado and red onion to the pasta.
In a small bowl, mix the Greek yogurt, mayonnaise, vinegar, chives, garlic powder, kosher salt and freshly ground black pepper. Thin with milk, water or buttermilk if desired.
Drizzle the dressing over the pasta and gently toss. Taste for seasoning. Serve chilled.
Note: If you're out of ingredients or out of time to make the easy homemade dressing, feel free to use a quality bottled Ranch dressing instead.