Creamy Avocado Pasta Salad with Crispy Bacon, Chicken, and Fresh Veggies Recipe

Introduction

This avocado pasta salad is a fresh and creamy twist on a classic favorite. Loaded with seasoned chicken, crispy bacon, and a vibrant avocado ranch dressing, it’s perfect for a satisfying lunch or a light dinner. Easy to make and bursting with flavor, it’s sure to impress family and friends.

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 (smushed, about 1 1/2 avocados)
• 1/2 cup buttermilk (or substitute with 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 250 g / 8 oz skinless boneless chicken breasts
• 1/2 tsp smoked paprika (or regular 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

1. Step 1: Preheat the oven to 220°C (430°F) or 200°C fan-forced. Place bacon slices on a rack over an oven tray and bake for 20 minutes until deep golden and crispy. Remove and let cool, then chop into 1 cm pieces.
2. Step 2: Pound chicken breasts to an even thickness of about 1.5 cm using baking paper and a meat mallet or rolling pin. Mix paprika, salt, and pepper. Drizzle chicken with half the olive oil and rub seasoning on both sides. Bake for 12 minutes or until cooked through (internal temperature 67°C / 153°F). Rest 5 minutes, then cut into pieces.
3. Step 3: Bring a large pot of salted water to boil. Cook pasta according to package instructions plus 2 minutes. Drain, rinse under cold water, and drain well to cool.
4. Step 4: To boil eggs, place them gently in boiling water and cook for 9 minutes. Transfer eggs to cold water for 5 minutes, then peel underwater for easier removal. Pat dry and quarter the eggs.
5. Step 5: Combine all dressing ingredients except dill in a container suitable for a stick blender. Blitz until smooth. Stir in dill and blitz briefly again. Taste and adjust salt if needed.
6. Step 6: In a large bowl, toss pasta with the dressing, chicken, bacon, cherry tomatoes, onion, celery, and dill. Gently fold in the egg quarters just before serving.

Tips & Variations

• For a vegetarian version, skip the chicken and bacon or substitute with grilled vegetables or tofu.
• Use fresh herbs like parsley or chives instead of dill for a different flavor profile.
• Mayonnaise adds creaminess to the dressing without overpowering the avocado—adjust quantity to taste.
• Cook pasta al dente to prevent it from becoming mushy when tossed with the dressing.

Storage

Store leftover pasta salad in an airtight container in the refrigerator for up to 2 days. For best texture, add eggs just before serving rather than storing mixed in. Reheat chicken separately if desired, but the salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli, or farfalle works well in this salad.

How can I make the dressing without a stick blender?

You can mash the avocado and whisk all the dressing ingredients vigorously by hand until smooth, or use a food processor.

Creamy Avocado Pasta Salad with Crispy Bacon, Chicken, and Fresh Veggies Recipe

---

★★★★★

4.6 from 130 reviews

• Author: Mariam
• Total Time: 64 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This amazing avocado pasta salad combines creamy avocado ranch dressing, seasoned baked chicken, crispy bacon, boiled eggs, and fresh vegetables over spiral pasta for a refreshing, protein-packed meal. The dressing is made silky with ripe avocados, buttermilk, and mayonnaise, creating a luscious coating for the pasta and toppings. Baked smoky paprika chicken and oven-crisped bacon add savory flavor and satisfying texture, while boiled eggs and fresh dill complete this colorful, crowd-pleasing salad.

---

Ingredients

Scale 1x2x3x

Pasta

• 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 (smush in cup measures, ~ 1 1/2 avocados)
• 1/2 cup buttermilk (sub 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

• 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

---

Instructions

1. Preheat and bake bacon: Preheat oven to 220°C/430°F (200°C fan-forced). Place bacon slices on a rack set over a baking tray. Bake for 20 minutes until deep golden and crispy. Remove and let cool to crisp up further, then chop into 1 cm pieces.
2. Pound and season chicken: Cover chicken breasts with baking paper and pound to an even 1.5 cm thickness using a meat mallet or rolling pin. Mix paprika, salt, and pepper. Place chicken on a baking tray, drizzle and rub with half the olive oil, then sprinkle seasoning. Flip and repeat on the other side.
3. Bake chicken: Bake chicken breasts in the oven for 12 minutes until internal temperature reaches 67°C/153°F. Rest for 5 minutes, then cut into 4 pieces approximately 1 cm thick.
4. Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to packet time plus 2 additional minutes for tenderness. Drain, rinse under cold water, and drain well. Let cool.
5. Boil eggs: Bring a large saucepan of water to a boil. Lower eggs in gently and boil for 9 minutes. Reduce heat to prevent cracking. Remove eggs and transfer to cold water to cool for 5 minutes. Peel under water and cut into quarters.
6. Prepare dressing: Place avocado, buttermilk, mayonnaise, lemon juice, garlic, onion powder, salt, and black pepper into a container suitable for a stick blender. Blend until smooth. Stir in chopped dill and briefly blend to mix. Adjust seasoning as needed.
7. Toss salad: In a very large bowl, combine cooled pasta and dressing. Add bacon, chicken, cherry tomatoes, red onion, celery, and dill. Toss gently to combine.
8. Add eggs and serve: Gently fold in the quartered boiled eggs and serve immediately or chilled.

Notes

• Note 1: Use ripe avocados for a creamy texture in the dressing.
• Note 2: Buttermilk can be substituted with plain yogurt mixed with a splash of milk.
• Note 3: Use whole egg mayonnaise sparingly to keep the dressing light and creamy.
• Note 4: Fresh dill adds bright herbaceous notes, split into dressing and salad additions.
• Note 5: Adding two extra minutes to pasta cooking time results in a softer texture perfect for salads.

• Prep Time: 20 minutes
• Cook Time: 44 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Keywords: avocado pasta salad, creamy avocado dressing, baked chicken salad, crispy bacon salad, easy pasta salad, summer salad