Avocado pasta salad is a delicious and refreshing dish that is perfect for any occasion. With creamy avocados and a blend of tasty ingredients, this salad is not only tasty but also healthy. Whether you’re having a picnic, a family gathering, or just a simple dinner, this pasta salad will surely impress everyone!
Why Make This Recipe
This avocado pasta salad is a great choice because it combines flavors and textures that everyone will love. It’s simple to make, packed with nutrients, and can be served warm or cold. Plus, making this dish allows you to enjoy the goodness of avocados, which are full of healthy fats and vitamins. It’s a dish that’s perfect for both casual and festive occasions!
How to Make The Most Amazing Avocado Pasta Salad
Making the most amazing avocado pasta salad is quite easy! Follow these steps, and you’ll have a delicious meal ready in no time.
Ingredients
- 500 g / 1 lb spiral pasta (or other of choice)
- 1 tbsp cooking / kosher salt (for cooking water)
- 1 1/3 cups avocado (smushed in cup measures, ~ 1 1/2 avocados, Note 1)
- 1/2 cup buttermilk (sub yogurt + milk, Note 2)
- 1/3 cup whole egg mayonnaise (just a bit! Note 3)
- 3 tbsp lemon juice (sub 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 (Note 4)
- 2 x 250g/8oz chicken breasts, skinless boneless
- 1/2 tsp smoked paprika (sub ordinary)
- 1/2 tsp cooking salt
- 1/4 tsp black pepper
- 2 tbsp extra virgin olive oil
- 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″
- 1/4 cup dill, finely chopped (Note 4)
Directions
Chicken & Crispy Bacon: Cook the chicken breasts with smoked paprika, salt, and pepper in olive oil until they are fully cooked. In another pan, cook the bacon until crispy.
Cook Pasta: Boil a large pot of salted water and cook the spiral pasta according to the package instructions. Drain and let cool.
Boil Eggs: In a separate pot, boil the eggs until hard-boiled, then peel and chop them into pieces.
Dressing: In a bowl, mix the smashed avocado, buttermilk, mayonnaise, lemon juice, garlic, onion powder, extra salt, black pepper, and dill to create a creamy dressing.
Toss: In a big bowl, combine the cooled pasta, chopped chicken, crispy bacon, boiled eggs, cherry tomatoes, red onion, celery, and the dressing. Toss everything together gently until well mixed.
How to Serve The Most Amazing Avocado Pasta Salad
Serve your avocado pasta salad chilled or at room temperature. You can garnish it with extra dill or some cracked black pepper for added flavor. This dish goes well alone or as a side for grilled meats or sandwiches.
How to Store The Most Amazing Avocado Pasta Salad
To store the avocado pasta salad, place it in an airtight container and keep it in the refrigerator. It is best consumed within two days. If the avocado dressing begins to brown, you can mix it well before serving, and it will still taste great!
Tips to Make The Most Amazing Avocado Pasta Salad
- Use ripe avocados for the best flavor and creaminess.
- If you want less fat, you can use yogurt instead of mayonnaise.
- Feel free to add your favorite veggies to the salad, like bell peppers or cucumbers.
- If you do not have dill, fresh parsley works well too.
Variation
To make this dish vegetarian, omit the chicken and bacon. You can add chickpeas or extra vegetables for protein.
FAQs
1. Can I use other types of pasta for this recipe?
Yes, you can use any pasta of your choice! Penne or fusilli also work well.
2. How do I ripen hard avocados quickly?
You can place hard avocados in a brown paper bag at room temperature for a day or two until they soften.
3. Can I make this pasta salad ahead of time?
Yes! This salad can be made a day before and stored in the fridge. Just give it a good stir before serving.
Enjoy making your delicious avocado pasta salad!
Avocado Pasta Salad
Ingredients
Pasta and Chicken
- 500 g 500 g / 1 lb spiral pasta (or other of choice)
- 1 tbsp 1 tbsp cooking / kosher salt (for cooking water)
- 2 250 g 2 x 250g/8oz chicken breasts, skinless boneless
- ½ tsp 1/2 tsp smoked paprika (sub ordinary)
- ½ tsp 1/2 tsp cooking salt
- ¼ tsp 1/4 tsp black pepper
- 2 tbsp 2 tbsp extra virgin olive oil
Dressing
- 1 ⅓ cups 1 1/3 cups avocado (smushed in cup measures, ~ 1 1/2 avocados)
- ½ cup 1/2 cup buttermilk (sub yogurt + milk)
- ⅓ cup 1/3 cup whole egg mayonnaise (just a bit!)
- 3 tbsp 3 tbsp lemon juice (sub cider vinegar)
- 1 ½ cloves 1 1/2 garlic cloves, finely grated or minced
- ½ tsp 1/2 tsp onion powder
- 1 ¼ tsp 1 1/4 tsp cooking salt
- ½ tsp 1/2 tsp black pepper
- ¼ cup 1/4 cup dill, finely chopped
Additional Ingredients
- 250 g 250 g / 8 oz streaky bacon
- 6 units 6 eggs
- 250 g 250 g / 8 oz cherry tomatoes, halved
- ¼ units 1/4 red onion, very finely sliced
- 1 stem 1 celery stem, finely sliced 0.5 cm / 1/5″
- ¼ cup 1/4 cup dill, finely chopped (Note 4)
Instructions
Prepare Chicken & Bacon
- Cook the chicken breasts with smoked paprika, salt, and pepper in olive oil until they are fully cooked.
- In another pan, cook the bacon until crispy.
Cook Pasta
- Boil a large pot of salted water and cook the spiral pasta according to the package instructions. Drain and let cool.
Boil Eggs
- In a separate pot, boil the eggs until hard-boiled, then peel and chop them into pieces.
Make Dressing
- In a bowl, mix the smashed avocado, buttermilk, mayonnaise, lemon juice, garlic, onion powder, extra salt, black pepper, and dill to create a creamy dressing.
Combine Ingredients
- In a big bowl, combine the cooled pasta, chopped chicken, crispy bacon, boiled eggs, cherry tomatoes, red onion, celery, and the dressing.
- Toss everything together gently until well mixed.
