# What You'll Need:
→ Pasta
01 - 12 ounces rotini or fusilli pasta
02 - Salt, for boiling water
→ BLT Components
03 - 6 slices bacon
04 - 2 cups chopped romaine lettuce
05 - 1 cup cherry tomatoes, halved
→ Avocado Ranch Dressing
06 - 1 ripe avocado, peeled and pitted
07 - 1/2 cup mayonnaise
08 - 1/4 cup sour cream
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons chopped fresh chives
11 - 2 tablespoons chopped fresh dill
12 - 1 garlic clove, minced
13 - 1/4 teaspoon onion powder
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2 to 3 tablespoons milk, as needed for thinning
→ Optional Additions
17 - 1/4 cup thinly sliced red onion
18 - Extra chopped avocado, for garnish
# How to Prepare:
01 - Cook pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool. Reserve.
02 - In a skillet over medium heat, cook bacon until crisp. Place on paper towel-lined plate. Once cooled, chop into bite-sized pieces.
03 - In a blender or food processor, combine avocado, mayonnaise, sour cream, lemon juice, chives, dill, garlic, onion powder, salt, and black pepper. Blend until smooth. Add milk gradually until dressing reaches desired consistency.
04 - In a large mixing bowl, combine cooled pasta, chopped bacon, romaine lettuce, cherry tomatoes, and optional red onion. Drizzle with avocado ranch dressing. Toss gently to coat.
05 - Garnish with extra chopped avocado and chives as desired. Serve promptly or refrigerate for 30 minutes to enhance flavors.
