Print

The Most Amazing Avocado Pasta Salad Recipe

Print Recipe

★★★★★

4.9 from 96 reviews

This creamy avocado pasta salad combines perfectly cooked spiral pasta with a rich avocado ranch dressing, seasoned baked chicken, crispy bacon, boiled eggs, and fresh vegetables like cherry tomatoes, red onion, celery, and dill. The dish is a refreshing yet hearty meal that’s perfect for lunch, dinner, or potlucks, providing a balance of creamy, tangy, savory, and fresh flavors in every bite.

Ingredients

Scale

Pasta

  • 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 (smushed, approximately 1 1/2 avocados)
  • 1/2 cup buttermilk (or substitute with yogurt + milk)
  • 1/3 cup whole egg mayonnaise
  • 3 tbsp lemon juice (or substitute cider vinegar)
  • 1 1/2 garlic cloves, finely grated or minced
  • 1/2 tsp onion powder
  • 1 1/4 tsp cooking salt
  • 1/2 tsp black pepper
  • 1/4 cup dill, finely chopped

Seasoned Chicken

  • 2 x 250 g / 8 oz chicken breasts, skinless boneless
  • 1/2 tsp smoked paprika (or ordinary paprika)
  • 1/2 tsp cooking salt
  • 1/4 tsp black pepper
  • 2 tbsp extra virgin olive oil

Add-ins

  • 250 g / 8 oz streaky bacon
  • 6 eggs
  • 250 g / 8 oz cherry tomatoes, halved
  • 1/4 red onion, very finely sliced
  • 1 celery stem, finely sliced (0.5 cm / 1/5″ thickness)
  • 1/4 cup dill, finely chopped

Instructions

  1. Prepare Chicken and Bacon: Preheat the oven to 220°C (430°F), or 200°C fan-forced. Place bacon slices on a rack over a baking tray and bake for 20 minutes or until deep golden and crispy. Remove and let cool, then chop into 1 cm (1/3″) pieces. Pound chicken breasts to an even 1.5 cm (3/5″) thickness using baking paper and a meat mallet or similar tool. Mix smoked paprika, salt, and pepper. Rub chicken with half the olive oil, sprinkle seasoning, flip and repeat. Bake the chicken for 12 minutes or until the internal temperature reaches 67°C (153°F). Remove and rest for 5 minutes, then slice into 4 pieces of 1 cm size.
  2. Cook the Pasta: Bring a large pot of salted water to boil. Add 1 tablespoon of salt and cook pasta according to the package instructions plus an additional 2 minutes for softness. Drain thoroughly, rinse under cold water, then leave to drain well and cool.
  3. Boil Eggs: Bring a large saucepan of water to a boil. Lower eggs in gently with a slotted spoon and cook for 9 minutes. Reduce heat slightly to avoid shell cracking. Remove eggs with a slotted spoon and place into cold water to cool for 5 minutes. Peel eggs underwater for ease, pat dry, and cut into quarters.
  4. Make the Dressing: Combine avocado, buttermilk, mayonnaise, lemon juice, garlic, onion powder, salt, and pepper in a container suitable for a stick blender. Blend until smooth. Mix in the chopped dill and briefly blend again to incorporate. Taste and adjust salt as needed.
  5. Toss Salad: In a very large bowl, combine the cooled pasta and avocado dressing. Add all ingredients except the eggs (seasoned chicken, crispy bacon, cherry tomatoes, red onion, celery, extra dill). Toss gently to combine. Add quartered eggs last and toss gently to distribute them evenly. Serve immediately.

Notes

  • You can substitute buttermilk with a mixture of yogurt and milk.
  • Use ordinary paprika if smoked paprika is unavailable.
  • The avocado amount corresponds to about 1 1/2 medium avocados mashed.
  • Dill adds a fresh herbal note; finely chop for best texture.
  • For best results, ensure pasta is well drained and cooled before mixing to avoid sogginess.

Keywords: avocado pasta salad, creamy avocado dressing, baked chicken, crispy bacon, boiled eggs, summer salad, healthy pasta salad

Find it online: https://flavorsbymaya.com/the-most-amazing-avocado-pasta-salad-recipe/