Introduction

This avocado pasta salad is a creamy, flavorful twist on a classic dish. Featuring a luscious avocado ranch dressing, seasoned chicken, crispy bacon, and fresh veggies, it makes a perfect lunch or light dinner. Easy to prepare and packed with texture and taste, it’s sure to become a favorite.

A large wooden bowl filled with a pasta salad made of pale green spiraled rotini pasta covered in a creamy light green sauce. Visible layers include pieces of grilled chicken with a light brown crust, halved cherry tomatoes showing bright red interiors, small crispy bacon chunks in dark red-brown shades, and boiled eggs cut into quarters with white edges and vibrant orange yolks. Fresh green dill sprigs and thin red onion slices add texture and color contrast, all mixed together with a wooden spoon resting inside the bowl. Around the bowl, there are extra bowls of the creamy green sauce and soft-boiled eggs on a white marbled surface. 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 1 1/2 avocados)
1/2 cup buttermilk (can substitute yogurt + milk)
1/3 cup whole egg mayonnaise
3 tbsp lemon juice (or 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 250g/8oz 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 (about 0.5 cm thick)
1/4 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 an oven 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 between baking paper to an even thickness of about 1.5 cm. Mix paprika, salt, and pepper in a small bowl. Drizzle chicken with half the olive oil, rub in seasoning, then repeat on the other side.
Step 3: Bake the chicken for 12 minutes or until the internal temperature reaches 67°C/153°F. Remove from oven, rest for 5 minutes, then cut into 4 pieces around 1 cm thick.
Step 4: Bring a large pot of water to a boil, add 1 tablespoon salt, then cook pasta according to package instructions plus 2 minutes. Drain, rinse under cold water, and let drain and cool.
Step 5: To boil eggs, place them in boiling water using a slotted spoon and cook for 9 minutes. Lower heat to prevent cracking. Transfer eggs to cold water and let sit for 5 minutes. Peel under water and cut into quarters.
Step 6: For the dressing, blend avocado, buttermilk, mayonnaise, lemon juice, garlic, onion powder, salt, and pepper with a stick blender until smooth. Stir in chopped dill and adjust salt to taste.
Step 7: In a very large bowl, combine pasta, dressing, chicken, bacon, tomatoes, red onion, celery, and dill. Toss gently to combine.
Step 8: Add quartered eggs last and toss gently to distribute them evenly. Serve immediately and enjoy!

Tips & Variations

Substitute buttermilk with a mix of plain yogurt and milk if unavailable.
Use smoked paprika for a richer flavor or regular paprika for a milder taste.
Try different pasta shapes like penne or fusilli for variety.
Add avocado ranch dressing gradually to control creaminess.
Include other fresh veggies such as cucumber or bell pepper for crunch.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The avocado dressing may darken slightly but will still taste great. For best texture, add the eggs and any crunchy ingredients fresh when serving. Reheat cooked chicken separately if desired; the salad is best served cold or at room temperature.

How to Serve

The image shows a close-up of creamy pasta salad in a white bowl, placed on a white marbled surface. The pasta is curly fusilli covered in a thick, light green sauce, mixed with pieces of cooked chicken that are creamy white, and small bits of red bacon. There are slices of hard-boiled egg with bright yellow yolks and whites on the bottom right, along with some orange-yellow tomato slices. Small green herb sprigs are sprinkled on top as garnish. A silver fork held by a woman's hand lifts some pasta in the middle, showing the creamy texture of the sauce clinging to the pasta and chicken. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

You can make a vegan version by substituting the chicken with grilled tofu or chickpeas, using a vegan mayonnaise, and replacing buttermilk with plant-based milk mixed with a splash of lemon juice or vinegar.

How do I keep the avocado dressing from browning?

Using lemon juice in the dressing helps prevent browning. Make the dressing fresh just before tossing the salad, and if storing leftovers, cover tightly to limit air exposure.