BLT + Avocado Pasta Salad

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Dietary: Peanut-Free, Tree-Nut Free, Whole Grain

A BLT-inspired pasta salad where tender, springy Hodgson Mill Veggie Rotini Spirals set the stage for sweet bursts of caramelized cherry tomato, savory crispy prosciutto, and spicy arugula leaves, just barely wilted. Chunks of avocado give the salad a creamy richness.

Prep: 10 min
Total Time: 1 h 20 min
Yield: 3-4 servings


  • 2 cups Hodgson Mill Veggie Rotini, uncooked
  • 3 Tbsp olive oil, divided
  • 2 oz prosciutto, sliced (may substitute pancetta or thick-cut smoked ham)
  • 1 1/2 cups arugula, about 4 oz
  • 1 pint tub cherry tomatoes, caramelized (see recipe below)
  • 1 avocado, ripe
  • salt
  • pepper
  • 1 tsp garlic, minced


  • Cook pasta according to directions on package, until al dente. Drain and keep covered until needed.
  • Heat 1 Tbsp olive oil in pan and cook slices of prosciutto until they’re crispy, about 2-3 minutes.
  • Mix pasta, prosciutto,arugula, and caramelized cherry tomatoes in large bowl. Add chopped avocado and stir gently to combine.
  • Serve immediately, or chill (cover tightly, so avocado doesn’t brown) and serve cold.
  • Season to taste with salt and pepper (taste first, as the prosciutto adds a surprising amount of salt).

           Caramelized Cherry Tomatoes

  • Preheat oven to 275°F.
  • In a small bowl coat tomatoes with 2 Tbsp olive oil and chopped garlic. Place cut side up on a rimmed baking sheet. Season with salt and pepper.
  • Bake for 60-90 minutes, or until slightly collapsed and softened. Caramelized tomatoes should turn a  brilliant dark red.
  • Use immediately or let cool and store in fridge.
  • Notes: Keeps 2-3 days in sealed container in fridge. If serving more than 2 hours after mixing, it is recommended that you keep the avocado whole and separate, and slice and mix it in just before serving to avoid browning. If serving warm, you may wish to add tomatoes to prosciutto in hot pan and stir for 1-2 minutes until heated through. For gluten free option, consider using Hodgson Mill Gluten-Free Brown Rice Penne with Milled Flax Seed.