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–+ servings
Avocado Pasta Salad

Creamy Avocado Pasta Salad to Brighten Your Day

This Avocado Pasta Salad is a creamy and vibrant dish featuring chicken and bacon, perfect for busy days or summer gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Pasta (penne or ziti)
For the Protein
  • 2 cups Cooked Chicken Any cooked chicken works.
  • 6 strips Bacon Can substitute with crispy fried mushrooms for vegetarian.
  • 2 large Hard-boiled Eggs Cut into quarters.
For the Dressing
  • 1 large Avocado Ripe, for dressing.
  • 1/2 cup Buttermilk Can substitute with equal parts yogurt and milk.
  • 1/4 cup Mayonnaise Can substitute with sour cream.
  • 2 tablespoons Lemon Juice Can substitute with cider vinegar.
  • 2 cloves Garlic Minced; fresh is best.
  • 1 tablespoon Dill Fresh; can substitute with chives or cilantro.
For the Vegetables
  • 1 cup Cherry Tomatoes Halved.
  • 1/2 medium Red Onion Finely sliced.
  • 1 cup Celery Chopped; can be substituted with bell peppers.

Equipment

  • Oven
  • Large pot
  • Small saucepan
  • blender
  • mixing bowl
  • baking sheet

Method
 

Preparation
  1. Preheat oven to 220°C (430°F). Flatten chicken breasts, season with salt and pepper, and bake for about 12 minutes.
  2. Bake bacon strips on another sheet for about 20 minutes until crispy.
  3. Cook pasta in boiling, salted water per package instructions, increase time by 2 minutes for soft texture. Drain and cool under cold water.
  4. Boil eggs in a small saucepan, cover with cold water, bring to a boil and cook for 9 minutes. Cool in cold water, peel, and quarter.
  5. In a blender, combine avocado, buttermilk, mayonnaise, lemon juice, minced garlic, and a pinch of salt and pepper. Blend until smooth. Stir in dill.
  6. In a large bowl, combine cooled pasta, dressing, chicken, bacon, cherry tomatoes, celery, and red onion. Mix well. Add eggs gently last to avoid breaking.
  7. Transfer to a serving dish, chill for at least 30 minutes, then serve. Store leftovers in an airtight container for up to 4 days.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 70mgIron: 2mg

Notes

Use ripe avocados for the smoothest dressing and allow salad to chill before serving for best flavor.

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