Rotini Pasta Salad with Avocado (Bacon Avocado Club)

8
Servings
12 minutes
Cook Time
2 votes

This Pasta Salad with Avocado combines the flavors of a bacon avocado club with a fully loaded pasta salad. It’s a simply scrumptious rotini pasta salad recipe that will knock your socks off! Find out how to make this easy pasta salad! 

titled: Rotini Pasta Salad


 

There are so many yummy flavors in this great recipe. The cherry tomatoes, crispy bacon, and black olives are a power packed flavor combination that I love.

I think that it’s the perfect side dish for the entire family to eat. It’s such an easy salad to whip up, and avocado lovers will appreciate this good food as well. 

If I could eat this on a daily basis, there’s a good chance that I would.

It’s not only the perfect recipe for summer, but it’s one of the best pasta salad recipes to share with family and friends.

The last time that I made it, I paired it with BLT sandwiches and a side of fresh vegetables and it was a huge hit! 

ingredients for rotini pasta salad

Pasta Salad with Avocado

Perfectly tangy with fresh pops of tomato and creamy avocado, this loaded pasta salad has all of the flavors you are craving.

Even better, it’s incredibly easy to put together for a last-minute meal or potluck! 

Chop the fresh ingredients while you cook the noodles and bacon, then combine everything in one bowl.

While this rotini noodles recipe makes more than enough pasta salad with avocado for a full meal, you could enjoy a smaller serving with your favorite sandwich!

It’s also a wonderful option for potlucks, as are any of my other pasta salad recipes â€” and it tastes delicious with cookout favorites like a rib eye steak or grilled chicken.

Craving something a bit different? Instead of the usual rotini pasta recipes, try this tortellini version or one that tastes just like a Muffuletta sandwich!

Both are just as easy to throw together and ready in under 30 minutes.

For another club-style pasta salad, try our loaded, hearty Cobb Pasta Salad!

rotini, bacon, cheese, and veggies in bowl

Ingredient Notes and Substitutions

  • Rotini – A tri-color box typically comes in a 12 oz. size, but the all-white rotini is 16 oz. Either will work for this rotini pasta salad recipe. 

    Obviously, the larger box will yield more, so you may want to use a little less dressing with a smaller amount of rotini pasta. Rotini is my favorite pasta to use for this dish. 
  • Bacon – Substitute diced salami or grilled chicken for the bacon, or use all three! For a vegetarian option, replace the crumbles with fresh Parmesan or seasoned chickpeas.
  • Cheese – Cheddar, Monterey Jack, or Pepper Jack are all fantastic substitutes for Colby Jack. You could even use a combination of your favorites!
  • Italian Dressing – We love Newman’s Own, but if you have a favorite brand, feel free to use it. Or, you can make homemade Olive Garden salad dressing.
  • Pepperoncini – These pickled chiles are scrumptious and mildly spicy. If you’re sensitive to spicy foods, feel free to leave them out.

That being said, you can add other ingredients and summer produce to this salad as well. 

Any type of juicy tomatoes will work, and I also think that added red onion would be delicious as well. During summer, sweet corn kernels are never a bad idea either! 

Don’t forget that you can squeeze some fresh lime juice on top of this avocado pasta salad recipe to give it a yummy citrus flavor. 

I also love to add fresh basil and fresh cilantro to the top for a pop of flavor! 

You could even add cooked chicken breast for a pop of protein, kalamata olives for a salty flavor, lemon zest or lemon juice for a burst of citrus, black beans for more protein and fiber, and anything else that you’re craving. The cooked pasta makes the perfect base for adding simple ingredients. 

Kitchen Tools You Will Need

  • Pot and strainer for the noodles
  • Large bowl – I use a clear glass bowl so pasta salad with avocado can be the star of the show!
  • Salad tongs – These bamboo hands help to toss everything gently and are attractive enough for serving as well.
  • Citrus juicer – This gets every last drop out, which makes juicing lemons so much easier!
tossing loaded pasta salad

Rotini Pasta Salad Recipe FAQ

How do you keep pasta salad from drying out? 

It’s all about the dressing! Add enough to the bowl so everything is well coated. 

Then, keep extra on hand so you can add a splash or two to leftovers as needed.

Is pasta salad good for you?

There isn’t a simple answer, because it depends on the ingredients used in rotini pasta recipes. 

But, I can say that this particular pasta salad with avocado has fewer calories than most, while still tasting absolutely scrumptious!

What really makes this a healthy rotini noodles recipe is the balance of meats, grains, and veggies. 

Plus, instead of a heavy mayo-based dressing, our recipe calls for a light Italian dressing. The whole dish is built to help you achieve your five-a-day!

sliced cherry tomatoes in woman's hand

Kitchen Hack for Slicing Small Tomatoes

  1. Grab two rimmed lids — the ones from storage containers work great — and flip one upside down.
  2. Place a handful of tomatoes on top, then cover them with the other lid, so the rims are facing each other. 
  3. Hold the top lid in place with one hand while you slide a serrated knife between the lids.

You’ll have perfect halves in seconds! This trick works with pitted olives and cherries as well.

pouring italian dressing over pasta salad

Prep Ahead Instructions

Pasta salad with avocado tastes even better when chilled, so it’s the perfect meal prep recipe!

Since the noodles continue to absorb the dressing as it sits, I recommend tossing them with half of the dressing to start — then, add the rest just before serving.

You could also portion out the entire bowl of loaded pasta salad for lunches! 

Still, add only half of the dressing, then divide the rest into small containers to mix into each serving.

overhead: bacon club pasta salad

Storing Leftover Loaded Pasta Salad

Whether you make like to make rotini pasta recipes ahead of time or to divide up for meal prep, this bacon avocado pasta salad can be kept in the refrigerator in an airtight container for 3 to 4 days.

And I actually think that this delicious recipe has even more flavor when you store and try it the next day! 

Keep extra dressing on hand to refresh leftovers as needed, or simply add a drizzle of oil for moisture.

italian pasta salad with avocado and bacon

Enjoy!

With love, from our simple kitchen to yours.

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forkful of loaded pasta salad

rotini pasta salad on fork

Rotini Pasta Salad with Avocado (Bacon Avocado Club)

Author: Donna Elick
This Pasta Salad with Avocado combines the flavors of a bacon avocado club with a fully loaded pasta salad.
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Side Dish
Cuisine American
Method Stovetop
Servings 8

Ingredients
 

  • 1 pound bacon, (about 1 1/2 cups)
  • 12 ounces dry tri-color rotini pasta
  • 1 medium avocado, pitted, peeled, and diced, (about 1 cup)
  • 1/2 large lemon, juiced, (about 1 1/2 tablespoons)
  • 8 ounces Colby Jack cheese, cut into 1/2-inch cubes, (about 2 cups)
  • 1 1/2 cups grape tomatoes, halved
  • 1 cup jarred pepperoncini, drained and chopped
  • 1/2 cup sliced black olives, drained
  • 16 ounces Italian dressing, store-bought or homemade (about 2 cups)
  • 2 teaspoons fresh parsley, chopped

Instructions
 

  • COOK THE BACON: Place 1 pound bacon in a large skillet over medium heat. Cook for 8 to 10 minutes, flipping the strips with tongs, until the bacon sizzles steadily and turns deep golden brown and crisp. Move the bacon to a paper towel-lined plate to drain. Once it is cool enough to touch, crumble it into small pieces and set aside.
  • COOK THE PASTA: Bring a large pot of salted water to a rolling boil. You will see big bubbles breaking the surface. Add 12 ounces dry tri-color rotini pasta and cook per the package directions until al dente, about 8 to 10 minutes. The pasta is ready when a piece feels tender at the edges with a slight firmness in the center when you bite it.
  • COOL THE PASTA: Pour the pasta into a colander in the sink to drain. Rinse it under cold running water for about 1 minute, tossing with your hands, until the pasta feels completely cool to the touch. Shake the colander to drain well, then place the pasta in a large mixing bowl.
  • PREP THE AVOCADO: Dice 1 medium avocado, pitted, peeled, and diced and place the pieces in a small bowl. Right away, squeeze the juice from 1/2 large lemon, juiced (about 1 1/2 tablespoons) over the avocado. Toss gently until every piece glistens with juice. The lemon juice keeps the avocado bright green.
  • COMBINE THE SALAD: Add the avocado, 8 ounces Colby Jack cheese, cut into 1/2-inch cubes, 1 1/2 cups grape tomatoes, halved, 1 cup jarred pepperoncini, drained and chopped, 1/2 cup sliced black olives, drained, and the crumbled bacon to the bowl of pasta. Toss with a large spoon until the colors look evenly mixed throughout the bowl, about 30 seconds.
  • DRESS THE SALAD: Pour 1 cup (half) of the 16 ounces Italian dressing over the salad and sprinkle in 2 teaspoons fresh parsley, chopped. Stir gently and slowly, lifting from the bottom, until every piece looks glossy with dressing, about 1 minute. Gentle stirring keeps the avocado pieces whole and pretty.
  • CHILL THE SALAD: Cover the bowl and refrigerate until you are ready to serve, at least 30 minutes. The salad tastes best cold, and chilling lets the tangy dressing flavor soak into the pasta.
  • FINISH AND SERVE: Just before serving, pour 1/2 cup of the remaining Italian dressing over the salad and toss gently until it looks freshly glossy again. Taste a piece of pasta and add up to the remaining 1/2 cup dressing until the salad tastes zesty and bright to you. Serve cold.

Donna’s Notes

MAKE-AHEAD: Build the salad up to 24 hours ahead with the first half of the dressing only. Hold the second addition of dressing until just before serving so the pasta stays moist and flavorful.
STORAGE: Keep leftovers refrigerated in an airtight container for 3 to 4 days. The avocado is at its best within the first day or two.
HOMEMADE OPTIONS: This recipe is even better with our Copycat Olive Garden Salad Dressing. Link in the post. For store-bought, we like Newman’s Own and Bernstein’s. Cheese and garlic versions work great.
SUBSTITUTIONS: Swap diced salami or grilled chicken for the bacon, or use all three. Fresh Parmesan, Cheddar, Monterey Jack, or Pepper Jack all work in place of Colby Jack. Pepperoncini is optional.
PASTA NOTE: Tri-color rotini comes in a 12-ounce box. White rotini comes in a 16-ounce box. Either works. For a full 16-ounce box, plan on a little extra dressing.
DRESSING TIP: Pasta absorbs dressing as it sits. Adding half before chilling and the rest just before serving keeps every bite coated and flavorful.

Nutrition

Serving: 1 | Calories: 608cal | Carbohydrates: 40g | Protein: 14g | Fat: 77g | Saturated Fat: 30g | Cholesterol: 81mg | Sodium: 677mg | Sugar: 6g | Fiber: 4g | Calcium: 219mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
Rotini Pasta Salad with Avocado

Originally published March 2019, last updated and republished June 2025

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Recipe Rating




3 Comments

  1. 5 stars
    I tried making this pasta salad and it turned out amazing! It was so hearty and filling, but also did not feel heavy like pasta tends to! Yum!