The most amazing avocado pasta salad
User Reviews
4.9
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Servings
10 - 12 people
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Calories
522 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
American
The most amazing avocado pasta salad
Description
The most amazing avocado pasta salad features a smooth dressing made by blending ripe avocados with buttermilk, mayonnaise, lemon juice, grated garlic, onion powder, salt, pepper, and fresh dill. Cooked spiral pasta is tossed in this creamy dressing. The recipe includes seasoned chicken breasts rubbed with smoked paprika, salt, and pepper, then baked and sliced. Crispy baked bacon pieces complement the chicken, adding a smoky crunch. Additional ingredients like hard-boiled eggs, cherry tomatoes, finely sliced red onion, and celery provide varied texture and freshness throughout the salad.
The salad highlights a balance of creamy avocado flavor with aromatic herbs and tangy lemon, while the proteins and fresh vegetables create a hearty, well-rounded dish. Baking the chicken and bacon adds depth, and the dressing’s lemon juice helps keep the avocado green and fresh. Pasta is cooked a couple of minutes longer than usual for softness that suits a pasta salad served cold.
This salad works well as a comforting yet bright main dish or a substantial side, especially in warmer weather or for gatherings. The richness from avocado and mayonnaise is tempered with lemon and herbs, making it an appealing mix of smooth, savory, and crisp elements. It stores in the fridge for up to four days without browning, thanks to the lemon juice in the dressing.
The notes highlight measuring avocado flesh carefully for the right amount, suggest substituting buttermilk with yogurt and milk, and recommend using whole egg mayonnaise for best flavor. Pasta is purposely cooked softer as it firms up when chilled. The salad keeps good color and texture for multiple days refrigerated.
Ingredients
- 500 g / 1 lb spiral pasta (or other of choice)
- 1 tbsp kosher salt for cooking water, cooking salt
Creamy Avocado Ranch Dressing:
- 1 1/3 cups avocado (smush in cup measures, ~ 1 1/2 avocados, Note 1)
- 1/2 cup buttermilk (sub yogurt + milk, Note 2)
- 1/3 cup mayonnaise just a bit! Note 3, whole egg
- 3 tbsp lemon juice (sub cider vinegar)
- 1 1/2 garlic finely grated or minced, cloves
- 1/2 tsp onion powder
- 1 1/4 tsp salt cooking
- 1/2 tsp black pepper
- 1/4 cup dill , finely chopped (Note 4)
Seasoned Chicken (or use any cooked chicken):
- 2 x 250g/8oz chicken breast skinless boneless
- 1/2 tsp smoked paprika (sub ordinary)
- 1/2 tsp salt cooking
- 1/4 tsp black pepper
- 2 tbsp extra virgin olive oil
Add-ins (or use your own!):
- 250 g / 8 oz streaky bacon
- 6 egg
- 250 g / 8 oz cherry tomato , halved
- 1/4 red onion , very finely sliced
- 1 celery finely sliced 0.5 cm / 1/5", stem
- 1/4 cup dill , finely chopped (Note 4)
Instructions
Chicken & crispy bacon:
- Pre-heat the oven to 220°C/430°F (200°C fan-forced).
- Bacon: Place bacon slices on a rack set on an oven tray. Bake 20 minutes or until deep golden and crispy, then remove from the oven and let it cool - it will get crispier. Then chop into 1 cm / 1/3" pieces.
- Pound chicken: Cover chicken with baking paper then pound to 1.5 cm / 3/5" even thickness using a meat mallet, rolling pin or cast iron pan.
- Season: Mix the paprika, salt and pepper in a small bowl. Place chicken on a baking tray, drizzle then rub with half the oil. Sprinkle with seasoning, then repeat on the other side.
- Bake the chicken for 12 minutes or until the internal temperature is 67°C/153°F. Remove from the tray and rest for 5 minutes then cut into 4 x 1cm / 2.5 x 1/2" pieces.
Cook pasta:
- Bring a large pot of water to the boil then add the 1 tablespoon of salt. Cook the pasta per the packet time plus 2 minutes (Note 5).
- Drain, rinse under water then leave to drain well and cool.
Boil eggs:
- 9 minutes: Bring a large saucepan of water to boil. Lower eggs in using a slotted spoon then start the timer for 9 minutes. Reduce stove heat so eggs are not bouncing around so much that the shells crack.
- Peel in cold water: Remove eggs using a slotted spoon into a large bowl or sink of cold water (iced water is best, but I never waste ice on eggs!). Leave for 5 minutes then peel while submerged under water, it's easier.
- Pat dry then cut eggs into quarters.
Dressing:
- Place all ingredients except the dill into a container just large enough to fit the head of a stick blender. Blitz until the avocado is smooth.
- Add dill and jus blitz to mix through. Taste and adjust salt, if needed.
Toss:
- Place the pasta and dressing in a very large bowl along with everything else EXCEPT the eggs. Toss gently to combine.
- Add eggs, then toss gently to disperse. Serve!
Notes
- Measure avocado flesh precisely by scooping and mashing into a cup to ensure correct amount.
- Buttermilk can be substituted with equal parts yogurt and milk without affecting flavor noticeably.
- Use whole egg mayonnaise for a smoother dressing or substitute with sour cream or yogurt for a lighter option.
- Fresh dill is preferred in the dressing; alternatives like cilantro or chives may be used in equal amounts.
- Cook pasta longer than usual to achieve a softer texture that holds well when chilled in salad.
- Salad will keep for up to 4 days refrigerated and remain green due to lemon juice in the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 12 people
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522cal | 26% |
| Carbohydrates | 43g | 14% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 159mg | 53% |
| Sodium | 995mg | 41% |
| Potassium | 671mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 593IU | 12% |
| Vitamin C | 13mg | 14% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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