Name: Creamy Avocado Pasta Salad with Crispy Bacon and Chicken Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 500 g / 1 lb spiral pasta (or other of choice); 1 tbsp cooking / kosher salt (for cooking water); 1 1/3 cups avocado (approximately 1 1/2 medium avocados, mashed); 1/2 cup buttermilk (or yogurt mixed with milk as substitute); 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 fresh dill, finely chopped; 2 x 250g/8oz chicken breasts, skinless and 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; 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 inch thick); 1/4 cup fresh dill, finely chopped

Introduction

This avocado pasta salad is a creamy, flavorful twist on a classic favorite. Packed with tender chicken, crispy bacon, fresh veggies, and a vibrant avocado ranch dressing, it’s perfect for lunch, picnics, or a light dinner. Simple to prepare and irresistibly delicious, it’s sure to become a go-to recipe in your kitchen.

A large brown bowl filled with a fresh pasta salad consisting of three main layers: at the bottom, green herb-coated rotini pasta with a spiral texture, mixed with halved red cherry tomatoes and chunks of light brown grilled chicken; on top of that, scattered crispy reddish-brown bacon pieces and quartered boiled eggs with bright yellow yolks and white edges; the salad is topped with a creamy pale green dressing drizzled unevenly, garnished with fresh green dill sprigs. In the background, a white marbled surface holds a white bowl with extra creamy green dressing and halved boiled eggs with soft yolks. A spoon is partially visible in the salad with a woman's hand holding it. 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 (or 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 (or use your own!):

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 over 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: Cover chicken breasts with baking paper and pound to an even thickness of about 1.5 cm. Mix paprika, salt, and pepper. Drizzle and rub half the olive oil on one side of the chicken, sprinkle seasoning, then repeat on the other side. Bake for 12 minutes or until internal temperature reaches 67°C/153°F. Rest 5 minutes, then cut into pieces.

Step 3: Bring a large pot of water to a boil, add 1 tablespoon salt, and cook pasta according to package directions plus 2 extra minutes. Drain, rinse under cold water, and let drain well.

Step 4: Boil eggs in gently boiling water for 9 minutes. Transfer to cold water to cool for 5 minutes, then peel under water. Pat dry and quarter the eggs.

Step 5: For the dressing, combine avocado, buttermilk, mayonnaise, lemon juice, garlic, onion powder, salt, and pepper in a container. Blend until smooth. Stir in dill and blend briefly. Adjust seasoning as needed.

Step 6: In a very large bowl, toss pasta with dressing, chicken, bacon, cherry tomatoes, red onion, celery, and dill until combined gently.

Step 7: Add the quartered eggs and toss gently again to distribute. Serve immediately.

Tips & Variations

Substitute yogurt mixed with milk if you don’t have buttermilk for a similar tangy dressing texture.

Use ordinary paprika if smoked is unavailable—it still adds great flavor.

Feel free to swap chicken for cooked shrimp or tofu for a different protein option.

Add crunchy elements like toasted nuts or seeds for extra texture.

Prepare the salad dressing and chicken a day ahead to save time on serving day.

FAQs

Can I make this salad vegan?

You can make a vegan version by substituting the chicken with grilled vegetables or tofu, replacing the mayonnaise with vegan mayo, and using plant-based milk or yogurt in the dressing.

How do I prevent the avocado dressing from browning?

The lemon juice in the dressing helps prevent browning, but to keep it fresh longer, store the dressing separately until ready to toss with the pasta salad.