Bacon Avocado Pasta Salad

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Bacon Avocado Pasta Salad is a delicious summer pasta salad recipe! It’s full of bacon, tomatoes, avocado, all topped with a tangy, creamy dressing!

bacon avocado pasta salad


Bacon Avocado Pasta Salad

This avocado pasta salad is perfection, the salty, crunchy bacon, paired with the creamy cool avocado, sweet ripe tomatoes, and tangy red onion – mix it all up with your favorite noodles, and a 5 ingredient dressing and this pasta salad is a perfect spring or summer side dish!

I love pasta salads because they are the perfect thing to make for potlucks or a backyard BBQ. From traditional macaroni salad to Hawaiian tortellini salad or chicken caesar pasta salad. Pasta salads are a perfect cold side dish for a hot day, and this one comes together in a short time, like this cobb salad pasta toss.

Helpful Tips to make Bacon Avocado Pasta Salad:

  • You can easily make this a BLT avocado pasta salad with the addition of a couple cups of chopped up lettuce. You’ll want about 4 cups!
  • Cook your bacon in the oven so you can avoid splatters, which makes the clean up so easy, and helps you from getting burned too!
  • Use this handy tip for halving tomatoes. It is a great time saver!
  • Another great addition to this pasta salad is little cubes of chopped up cheese. Something like swiss, or Monterey Jack! You’ll want about 1 cup.

What you will need to make Bacon Avocado Pasta Salad:

  • Avocado ToolAfter spending hours in the clinic with our cousin last Easter, I decided that this tool is a necessity in our kitchen.
  • Mason Jar – I love to use jars to make dressings. It is so simple to toss it all in a jar put the lid on and shake the living tar out of it. Then if there is any left over, you can store it in the jar too.


With love from our simple kitchen to yours. 

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bacon avocado pasta salad close up

Check out more of our favorite pasta salad recipes:

Hawaiian Tortellini Salad  

Greek Tortellini Pasta Salad

Southern Style Macaroni Salad

Bacon Avocado Pasta Salad

Bacon Avocado Pasta Salad

Donna Elick
Bacon Avocado Pasta Salad is a delicious summer pasta salad recipe! It’s full of bacon, tomatoes, avocado, all topped with a tangy, creamy dressing!
5 stars from 3 reviews
Tried this recipe?Please comment and review!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Method Stovetop
Servings 8


  • 8 ounces bowtie pasta, or other medium-sized pasta
  • 1 cup halved cherry or grape tomatoes
  • 2 avocados, cubed
  • 8 slices of bacon, cooked and crumbled
  • 1/2 cup diced red onion

Creamy Dressing

  • 1/4 cup mayonnaise
  • 1/2 tablespoon apple cider vinegar
  • 1/2 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Cook pasta noodles according to package directions. Drain and rinse with cold water to stop cooking.
  • Place noodles, tomatoes, avocado, bacon, and red onion in a large bowl.
  • Add mayonnaise, vinegar, sugar, salt, and pepper in a small bowl. Stir together till totally smooth.
  • Pour dressing over pasta salad and toss everything together!
  • Cover bowl and place pasta salad in the fridge for about 2 hours (or more) before serving!


Serving: 1 | Calories: 336cal | Carbohydrates: 28g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 342mg | Sugar: 3g | Fiber: 5g | Calcium: 18mg | 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!
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  1. This is absolutely delicious 😋 I added 1 crushed garlic clove in the dressing. Also put 1 cup of cubed Swiss cheese. Yummo 😋😋😋

  2. 5 stars
    I made this salad a couple of days ago but I will be making it again and again. Loved it! I followed the recipe exactly as written since this was the first time I made it. After tasting it, I can’t think of anything I would change or add. It was just perfect. We didn’t refrigerate it for 2 hours before serving since I finished making it right at lunch time. It still tasted great but when we enjoyed the leftovers later on, at dinner time, it was even better! The hours in the refrigerator gave the dressing time to soak into the ingredients so I will time it better next time around. This recipe will be a staple for us!

  3. 5 stars
    I made this recioe and it was very good though Im not a fan if avocados so I left them out the second time making it. it was closer to a BLT salad with onion. i will be making tjis again.

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