Creamy Avocado Pasta Salad

This Creamy Avocado Pasta Salad is a game-changer for your meal prep and gatherings. It combines the rich, smooth texture of fresh avocado with hearty pasta, tender spiced chicken, and a host of crisp, fresh vegetables. It’s a complete, satisfying main course that is both indulgent and packed with nutritious ingredients. Perfect for warm-weather potlucks, healthy weekly dinners, or as a standout dish at any event, this recipe is designed to be both delicious and straightforward.

The secret lies in the uniquely creamy dressing, which uses avocado and buttermilk for a tangy, rich flavor without relying on heavy ingredients. We’ve also taken care to ensure all components align with a wide range of dietary preferences by substituting key ingredients thoughtfully. The result is a crowd-pleaser that you can feel good about serving.

Why You’ll Love This Avocado Pasta Salad

This recipe stands out from typical pasta salads for several reasons. First, the creamy avocado dressing is a healthier alternative to mayonnaise-heavy dressings, providing good fats and a vibrant flavor. Second, it’s a complete meal with lean protein and fresh veggies, making it a balanced option. Third, it’s incredibly versatile and can be adapted based on seasonal produce or what you have on hand.

The method involves baking the chicken to juicy perfection and adding crispy, savory elements like oven-baked turkey rashers, which provide that beloved smoky, crunchy texture. If you enjoy pasta salads like our popular Ranch Veggie Pasta Salad, you’ll appreciate this fresh, avocado-forward twist.

Ingredients for the Perfect Salad

Using fresh, high-quality ingredients is key to this salad’s success. Here’s what you’ll need:

For the Pasta and Base

• 500 g (1 lb) spiral pasta, such as fusilli or rotini
• 1 tbsp kosher salt (for the pasta water)
• 6 large eggs
• 250 g (8 oz) cherry tomatoes, halved
• 1/4 red onion, very finely sliced
• 1 celery stem, finely sliced
• 1/2 cup fresh dill, finely chopped (divided use)

For the Creamy Avocado Dressing

• 1 1/3 cups mashed ripe avocado (about 1 1/2 medium avocados)
• 1/2 cup buttermilk (or substitute: plain yogurt thinned with a splash of milk)
• 1/3 cup whole egg mayonnaise
• 3 tbsp fresh lemon juice
• 1 1/2 garlic cloves, finely grated
• 1/2 tsp onion powder
• 1 1/4 tsp cooking salt
• 1/2 tsp black pepper

For the Baked Chicken

• 2 x 250g (8oz) skinless, boneless chicken breasts
• 1/2 tsp smoked paprika
• 1/2 tsp cooking salt
• 1/4 tsp black pepper
• 2 tbsp extra virgin olive oil

For the Savory Crispy Element

• 250 g (8 oz) turkey rashers or smoked turkey strips

Step-by-Step Instructions

Follow these simple steps to assemble your perfect pasta salad.

Step 1: Cook the Pasta and Eggs

Bring a large pot of water to a boil. Add 1 tablespoon of kosher salt, then the spiral pasta. Cook according to package directions until al dente. Drain and rinse briefly under cold water to stop the cooking. Set aside to cool completely.

In a separate saucepan, cover the eggs with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10-12 minutes for perfectly hard-boiled eggs. Drain, cool in ice water, peel, and quarter.

Step 2: Prepare the Baked Chicken

Preheat your oven to 200°C (400°F). Pat the chicken breasts dry. In a small bowl, mix the smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper. Rub the chicken breasts with olive oil, then coat evenly with the spice mixture. Place on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through and the internal temperature reaches 74°C (165°F).

Let rest for 5 minutes, then slice into bite-sized pieces. Baking the chicken, as in our Chicken Caesar Pasta Salad, ensures juicy, flavorful results.

Step 3: Crisp the Turkey Rashers

While the chicken bakes, arrange the turkey rashers on a separate baking sheet. Bake in the same oven for 12-15 minutes, turning halfway, until crispy and browned. Remove and let cool, then chop into small pieces.

Step 4: Make the Creamy Avocado Dressing

In a blender or food processor, combine the mashed avocado, buttermilk, mayonnaise, lemon juice, grated garlic, onion powder, 1 1/4 tsp salt, and 1/2 tsp black pepper. Blend until completely smooth and creamy. Stir in half of the chopped fresh dill. The dressing should be thick but pourable.

Step 5: Assemble the Salad

In a very large bowl, combine the cooled pasta, sliced baked chicken, chopped crispy turkey, quartered eggs, halved cherry tomatoes, sliced red onion, and sliced celery. Pour the creamy avocado dressing over everything. Add the remaining fresh dill. Gently toss until every ingredient is beautifully coated in the dressing. Taste and adjust seasoning if needed.

Nutritional Information

This salad is not only delicious but also nutritionally balanced. Here is a breakdown per serving.

Nutrient	Amount per Serving
Calories	522 kcal
Total Fat	25 g
Saturated Fat	5 g
Cholesterol	185 mg
Sodium	995 mg
Carbohydrates	43 g
Dietary Fiber	3 g
Sugars	3 g
Protein	30 g

Tips, Notes, and Substitutions

Note 1 – Avocado: Use ripe but not overripe avocados for the best texture and flavor. If your avocados are very large, you may only need one.
Note 2 – Buttermilk Substitute: Combine 1/2 cup plain yogurt with 2 tablespoons of milk. This provides the same tang and creaminess.
Note 3 – Mayonnaise: A small amount of whole egg mayo adds richness and helps emulsify the dressing.
Note 4 – Dill: Fresh dill is essential for its bright flavor. If you must substitute, fresh parsley or chives can work, though the flavor profile will change.

Make-Ahead Tip: You can cook the pasta, chicken, eggs, and turkey rashers up to a day ahead. Store them separately in the fridge. Make the dressing and chop the vegetables fresh the day you plan to serve for optimal color and texture.
Variations: Feel free to add other crunchy vegetables like bell peppers or cucumbers. For a vegetarian version, omit the chicken and turkey, and add chickpeas or baked tofu.

Storing and Serving Suggestions

Store any leftover salad in a sealed container in the refrigerator for up to 2 days. The avocado dressing may darken slightly due to oxidation, but it will still be safe and tasty. Give it a gentle stir before serving again. This salad is fantastic served cold, straight from the fridge. It pairs wonderfully with a simple green salad and some crusty bread.

For a delightful dessert after this savory meal, consider our easy Lemon Cheesecake Bars with Crumb Topping. This Creamy Avocado Pasta Salad is the ultimate easy dinner salad that is sure to become a regular in your recipe rotation.

Recipe

Print