Dinner

The Most Amazing Avocado Pasta Salad Recipe

ByMaya Arden February 13, 2026February 13, 2026

Introduction

This avocado pasta salad is a creamy, flavorful dish perfect for warm days or as a hearty side. Combining tender pasta, seasoned chicken, crispy bacon, and a rich avocado ranch dressing, it’s sure to impress at any gathering.

A large bowl filled with a pasta salad made of light green twisted rotini pasta, mixed with pieces of grilled chicken which are light brown on the outside and white inside, halved cherry tomatoes that are bright red, and chunks of crispy bacon in deep reddish-brown. There are also quartered boiled eggs with bright orange yolks and white edges, fresh sprigs of green dill scattered across. The pasta is topped with a dollop of creamy light green dressing that looks smooth and thick. A wooden spoon is partially inside the bowl holding some of the salad. Around the bowl on a white marbled surface are a small spoon with some dressing and more boiled egg pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g / 1 lb spiral pasta (or other of choice)
1 tbsp cooking / kosher salt (for cooking water)

Creamy Avocado Ranch Dressing:

1 1/3 cups avocado (about 1½ avocados, mashed)

½ cup buttermilk (or substitute with yogurt + milk)
⅓ cup whole egg mayonnaise (just a bit)

3 tbsp lemon juice (or cider vinegar)
1½ garlic cloves, finely grated or minced
½ tsp onion powder

1¼ tsp cooking salt
½ tsp black pepper
¼ cup dill, finely chopped

Seasoned Chicken:

2 x 250 g / 8 oz chicken breasts, skinless boneless
½ tsp smoked paprika (or ordinary paprika)

½ tsp cooking salt
¼ tsp black pepper
2 tbsp extra virgin olive oil

Add-ins (or your choice):

250 g / 8 oz streaky bacon
6 eggs

250 g / 8 oz cherry tomatoes, halved
¼ red onion, very finely sliced
1 celery stem, finely sliced (about 0.5 cm thick)

¼ cup dill, finely chopped

Instructions

Step 1: Preheat the oven to 220°C / 430°F (200°C fan-forced). Place bacon slices on a rack set on a baking tray and bake for 20 minutes until deep golden and crispy. Remove and let cool, then chop into 1 cm pieces.
Step 2: Pound chicken breasts to an even thickness of about 1.5 cm using baking paper and a meat mallet or rolling pin. Mix paprika, salt, and pepper, then rub half the olive oil and seasoning onto one side of each breast. Flip and repeat on the other side.

Step 3: Place chicken on a baking tray and bake for 12 minutes or until the internal temperature reaches 67°C / 153°F. Let rest for 5 minutes, then cut into 4 pieces each, about 1 cm thick.
Step 4: Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook pasta according to package instructions plus 2 extra minutes. Drain, rinse under cold water, and set aside to drain and cool.
Step 5: For the eggs, bring a saucepan of water to a boil. Lower eggs gently using a slotted spoon and boil for 9 minutes. Transfer eggs to cold water and let sit for 5 minutes. Peel under water for easier removal and cut into quarters.

Step 6: To make the dressing, combine avocado, buttermilk, mayonnaise, lemon juice, garlic, onion powder, salt, and pepper in a container. Use a stick blender to blend until smooth. Stir in dill gently and taste to adjust seasoning.
Step 7: In a large bowl, combine pasta, dressing, chicken, bacon, cherry tomatoes, red onion, celery, and dill. Toss gently to combine.
Step 8: Add quartered eggs to the salad and toss gently just to disperse them evenly. Serve immediately and enjoy!

Tips & Variations

Use yogurt plus milk as a lighter substitute for buttermilk in the dressing.
Swap smoked paprika for regular paprika for a milder flavor.
Add crunchy vegetables like bell peppers or cucumber for extra texture.

For a vegetarian option, omit chicken and bacon and add roasted chickpeas or tofu.
Make ahead by preparing components separately and combining just before serving.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain freshness. Reheat is not recommended; serve chilled or at room temperature for best taste and texture.

How to Serve

The image shows a close-up of creamy pasta with four layers: the bottom layer is light yellow rotini pasta covered in a thick green sauce, the second layer has white chunks of chicken and small pieces of red bacon scattered throughout, the third layer includes cherry tomato slices adding bright red color, and the top layer features halves of soft-boiled eggs with yellow-orange yolks alongside fresh green herbs sprinkled over the dish. A black fork held by a woman's hand is lifting a twist of pasta with bacon and sauce from the bowl. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape you prefer works well. Spiral or rotini hold dressing nicely, but penne, fusilli, or shells are also great options.

How do I keep the avocado dressing from browning?

The lemon juice in the dressing helps prevent browning. For best results, prepare the dressing just before serving and store it airtight. If preparing ahead, mix the dressing thoroughly again before combining with the salad.