Recipe video above. This is a pasta salad no one can stop eating. Starring a ranch dressing made with avocado rather than mayonnaise, it's juicy and creamy with fabulous avocado flavour in Every. Single. Bite. Officially my (current) favourite avocado recipe!Fully loaded with chicken, bacon and egg, it's an excellent work day lunch, a big-batch show-off salad for gatherings, and guess what? It stays green for days!
Course: Mains, Pasta, Salad meal, Side Dish
Keyword: avocado pasta, cold pasta salad
Servings: 10- 12 people
500 g / 1 lbspiral pasta(or other of choice)
1tbspcooking / kosher salt(for cooking water)
Creamy Avocado Ranch Dressing:
1 1/3cupsavocado(smush in cup measures, ~ 1 1/2 avocados, Note 1)
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.
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.
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.
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.
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!
1. Avocado - I know it's unusual to ask you to measure the flesh, but given that not all avocados are exactly the same size, I need you to do it! Scoop the flesh, smush into measuring cups.2. Buttermilk - A near-perfect sub in this recipe is to use half yogurt + half milk. I doubt anyone could tell the difference - I can't!3. Mayonnaise - I like whole egg mayonnaise, it's got a smoother flavour than normal mayo. Kewpie mayonnaise is almost as great here! Substitute with sour cream or yogurt for a lighter version.4. Fresh dill - Coriander/cilantro and chives are also herbs use in ranch, but I like dill the best. Use the same quantity.5. Cooking pasta - For pasta salads, I like to overcook the pasta until it's extra-soft because pasta goes firm once cool. So if it's overly soft when hot, it will be the perfect texture when cool!6. Storing - Keeps for 4 days in the fridge, and stays green thanks to the lemon in the dressing!7. Nutrition per serving.