Description

This incredibly creamy and flavorful avocado pasta salad combines perfectly cooked spiral pasta with a zesty avocado-based dressing, tender chicken breasts, crispy bacon, boiled eggs, and fresh vegetables like cherry tomatoes, red onion, and celery. The salad is enriched with herbs like dill and balanced with buttermilk and lemon juice to create a refreshing and satisfying dish ideal for gatherings or meal prep.

Ingredients

Scale

Pasta and Cooking Ingredients

500 g / 1 lb spiral pasta (or other pasta of choice)
1 tbsp cooking/kosher salt (for cooking pasta water)

Avocado Dressing

1 1/3 cups avocado (about 1½ medium avocados, mashed)
½ cup buttermilk (or substitute with a mix of yogurt and milk)
⅓ cup whole egg mayonnaise
3 tbsp lemon juice (can substitute with cider vinegar)
1½ garlic cloves, finely grated or minced
½ tsp onion powder
1¼ tsp cooking salt
½ tsp black pepper
¼ cup dill, finely chopped

Chicken

2 x 250 g / 8 oz chicken breasts, skinless and boneless
½ tsp smoked paprika (or substitute with regular paprika)
½ tsp cooking salt
¼ tsp black pepper
2 tbsp extra virgin olive oil

Other Ingredients

250 g / 8 oz streaky bacon
6 eggs
250 g / 8 oz cherry tomatoes, halved
¼ red onion, very finely sliced
1 celery stem, thinly sliced (about 0.5 cm / 1/5 inch thick)
¼ cup dill, finely chopped

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and add the spiral pasta. Cook according to package instructions until al dente. Drain well and rinse briefly under cold water to stop cooking. Set aside to cool.
Prepare the Avocado Dressing: In a medium bowl, mash the avocado until smooth. Add buttermilk, whole egg mayonnaise, lemon juice, grated garlic, onion powder, salt, black pepper, and finely chopped dill. Mix well until creamy and combined. Adjust seasoning if needed.
Cook the Chicken: Season the chicken breasts with smoked paprika, salt, and black pepper. Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Cook chicken breasts for 5-7 minutes per side until cooked through and no longer pink inside. Remove from pan, let rest for a few minutes, then slice into strips or bite-sized pieces.
Prepare Bacon and Eggs: In the same skillet (or a separate pan), cook the streaky bacon until crispy. Drain on paper towels and chop into pieces. Hard boil the eggs by placing them in boiling water for 9-12 minutes, then cool, peel, and chop.
Assemble the Salad: In a large serving bowl, combine the cooled pasta, avocado dressing, cooked chicken, bacon pieces, chopped boiled eggs, halved cherry tomatoes, finely sliced red onion, sliced celery, and extra chopped dill. Toss gently to mix all ingredients evenly. Refrigerate for at least 30 minutes before serving for best flavor.

Notes

Note 1: When measuring avocado by volume, scoop out flesh and mash it directly in the measuring cup for accuracy.
Note 2: If you don’t have buttermilk, combine equal parts plain yogurt and milk as a substitute.
Note 3: Whole egg mayonnaise helps achieve a creamy texture with a mild tang; adjust quantity to taste.
Note 4: Fresh dill adds a nice herbal brightness; adjust the amount based on your preference.