Bacon Avocado Tomato Pasta Salad

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Bacon Avocado Tomato Pasta Salad Recipe by Barefeet In The Kitchen

Bacon, avocados, tomatoes, and pasta are drizzled with a creamy avocado ranch dressing to make a light and cool summer meal for the nights when you don’t feel much like cooking. I like to make this salad in the morning and then tuck it into the refrigerator for dinner.

When the temps haven’t been below 110 in a week, there is nothing like a super easy cold pasta salad to make us all happy. I love easy meals like this one all summer long!

I ran across this recipe on my friend Kristen’s website a while back and I couldn’t get it out of my mind. This is such a simple recipe, and yet the flavors work well together to create a salad that tastes like much more than the few ingredients required.

My husband is not usually a big fan of pasta nights, so the first time I made this, I planned to serve this pasta just to my kids and myself. However, he tasted the salad when we were serving the plates and he wound up eating a full serving. That’s a serious thumbs up from him!



Bacon Avocado Tomato Pasta Recipe by Barefeet In The Kitchen

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Bacon Avocado Tomato Pasta Salad

Recipe adapted from and with thanks to Dine and Dish
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Servings: 4 -6 servings, as a side dish

Ingredients 

  • 8 ounces small shell pasta cooked according to directions *
  • 1/2 large avocado peeled and pit removed, cut into 1/2" pieces
  • 1/4 - 1/2 cup small grape tomatoes
  • 8 slices bacon cooked and chopped into small pieces
  • 1/2 large avocado peeled and pit removed, mashed with a fork
  • 1/3 cup Quick and Easy Homemade Ranch Dip or the ranch dip/dressing of your choice
  • * I have used a gluten-free quinoa pasta when making this recipe and it worked great.

Instructions

  • Mash the avocado in a medium-size mixing bowl and then stir in the ranch dip. Add the cooked pasta and stir well to coat. Add the remaining ingredients and toss to combine. Chill in the refrigerator until ready to serve. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 5-2-2014 – recipe notes and photo updated 6-23-15}

ONE YEAR AGO: Tangy Memphis Style Coleslaw
TWO YEARS AGO: Pineapple Coconut Bars
THREE YEARS AGO: Basil Cucumber Gimlet
FOUR YEARS AGO: Strawberry Spinach Salad

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    I made this for dinner last night to go with our grilled steaks. It was fabulous. Thanks for sharing.

  2. Becki's Whole Life says

    What is it with men not loving pasta like we do? Although mine might go for this with all of the avocado. This sounds wonderful and I like that you mashed up some of the avocado for the dressing.

    • Mary says

      I don't know exactly why it didn't turn color, perhaps the lemon in the ranch dressing prevented it? Or maybe just because it was coated in the dressing? The salad didn't last more than 24 hours, but in that time period, it didn't turn brown at all.