Avocado Pasta Salad
A delicious and refreshing avocado pasta salad perfect for any occasion, packed with nutrients and flavors that everyone will love.
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.
Notes
Serve chilled or at room temperature. Garnish with extra dill or black pepper. Store in an airtight container in the refrigerator, best consumed within two days. If dressing browns, stir before serving.