Avocado Pasta Salad

why make this recipe

Avocado pasta salad is not just a dish; it is a delightful combination of flavors and textures that makes it stand out. This recipe is perfect for anyone looking for a fresh, creamy, and satisfying meal. The creamy avocado dressing brings a rich taste, while the crispy bacon and tender chicken add a satisfying crunch and protein. Whether you’re planning a summer picnic, a potluck, or simply want a delicious meal at home, this pasta salad is a great choice.

how to make the most amazing avocado pasta salad

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:

Cook chicken & crispy bacon: In a skillet, cook the chicken breasts seasoned with smoked paprika, salt, and black pepper until golden brown and cooked through, about 6-7 minutes per side. Remove and let cool before slicing it into bite-sized pieces. In the same skillet, cook the streaky bacon until crispy. Drain on paper towels and chop.
Cook pasta: In a large pot, bring water to a boil and add the cooking/kosher salt. Cook the spiral pasta according to the package instructions until al dente. Drain and rinse with cold water to cool it down.
Boil eggs: Place the eggs in a saucepan, cover them with cold water, and bring to a boil. Once boiling, cover and turn off the heat. Let them sit for about 9-12 minutes. Remove and cool in cold water before peeling and slicing.
Prepare dressing: In a bowl, mix the smushed avocado, buttermilk, mayonnaise, lemon juice, garlic, onion powder, salt, and black pepper. Stir until well combined and creamy.
Toss: In a large bowl, combine the cooked pasta, chicken, crispy bacon, cherry tomatoes, red onion, celery, and half of the dill. Pour the dressing over and toss everything together gently until well coated. Garnish with the remaining dill.

how to serve the most amazing avocado pasta salad

This salad can be served immediately or chilled for a while in the fridge. It’s great on its own or as a side dish to grilled meats. Just scoop it onto plates and enjoy!

how to store the most amazing avocado pasta salad

To keep the salad fresh, store it in an airtight container in the fridge. It’s best consumed within 3 days. If you are making it ahead of time, consider storing the dressing separately and combining it just before serving to keep everything fresh.

tips to make the most amazing avocado pasta salad

Use ripe avocados for the best flavor and creaminess.
Feel free to add other vegetables, like bell peppers or peas, for added crunch.
Adjust the amount of lemon juice to your taste; it can enhance the freshness of the salad.

variation

For a vegetarian version, you can skip the chicken and bacon and add in roasted chickpeas or extra vegetables for protein.

FAQs

1. Can I use gluten-free pasta?
Yes, gluten-free pasta works great in this recipe! Just cook according to package instructions.

2. Can I make this salad ahead of time?
Yes, you can prepare it a day in advance. Just keep the dressing separate until you are ready to serve it.

3. Can I substitute the bacon?
Absolutely! You can use turkey bacon, pancetta, or omit it entirely for a lighter version.