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Creamy Avocado Ranch Chicken Pasta Salad. Homemade, creamy buttermilk ranch dressing tossed together with pasta, shredded chicken, plenty of sweet cherry tomatoes, cilantro, and cubes of sharp cheddar cheese. Salsa verde gives this creamy pasta salad a spicy, delicious kick. Then, finish with crispy bacon and sliced avocado. YUM! This easy salad will surely become a staple in your kitchen this spring and summer! It comes together quickly and with very little effort. Enjoy this for dinner and save the leftovers for lunch. Or serve it up at your next spring/summer party, it’s always delicious.
It’s not often that I hold on to recipes this long before sharing them. But with over a month of travel coming up, I’m working to create some recipes in advance. I made this a couple of weeks ago and have been patiently waiting to share.
It’s become a family favorite. This is such a yummy pasta salad—it’s unique in the best way possible.
I created this with the idea of spring entertaining in mind, but honestly, I’ve made this for dinner on multiple occasions now. I served it slightly warm, and everyone just loved it.
Of course, this will be great as a salad for outdoor picnics, sides, or for your holiday dinner parties. And the leftovers are so great for lunch!
I’m sharing my easy homemade ranch dressing too. It’s my go-to and super delicious when tossed up with pasta.
These are the details
Step 1: mix the dressing
For my ranch dressing, I love to use either plain Greek yogurt or sour cream mixed with mayo. I add dried parsley, chives, dill, garlic powder, onion powder, salt, and pepper. Then, I add Worcestershire and buttermilk.
It’s the perfect ranch dressing—light and creamy, heavy on the herb mix, and just perfectly salted. I know you will love it.
Step 2: cook the pasta and toss the salad
Next, boil off your favorite shortcut pasta. Add the steaming pasta to a big bowl. Then, while it’s still hot, toss the pasta with the salsa verde, and shredded chicken.
Now pour over the dressing and toss it all up, make sure the creamy ranch coats each noodle and piece of chicken. I know the salsa verde sounds random, but the flavor it adds is wonderful. Trust me, it’s delish.
Step 3: the rest of the salad
Finish tossing the salad with cubes of sharp cheddar cheese, romaine lettuce, cherry tomatoes, and fresh cilantro.
Top the salad off with crispy bacon and slices of creamy avocado.
This hits all the flavors, and it’s the first dish to disappear on any buffet table!
I know I say this just about every day, but this recipe really is good. It’s one of those dishes you’ll crave time and time again. The creamy dressing with the pasta, spicy salsa, cheese, avocado, and bacon is the yummiest.
Looking for other salad recipes? Here are a few ideas:
Corn, Tomato, and Avocado Pasta Salad
Pesto Chicken Caesar Salad with Tomatoes and Burrata
Honey Mustard Pretzel Chicken and Avocado Bacon Salad
Lastly, if you make this Creamy Avocado Ranch Chicken Pasta Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Avocado Ranch Chicken Pasta Salad
Servings: 8
Calories Per Serving: 540 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Dressing
- 1/2 cup plain Greek yogurt or sour cream
- 1/3 cup mayo
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- salt and black pepper
- 2 teaspoons Worcestershire sauce
- 2 tablespoons buttermilk, plus more as needed
Salad
- 1 pound short cut pasta
- 1/2 cup salsa verde
- 2 cups cooked shredded chicken
- 1 cup cubed cheddar cheese
- 1/2 cup cubed spicy cheddar cheese (optional)
- 1 head romaine lettuce, shredded
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh chopped cilantro
- 8 slices cooked bacon, crumbled
- 1 avocado, diced
Instructions
- 1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt and pepper. Thin as desired with buttermilk. 2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.3. In a large bowl, toss together the hot pasta, salsa verde, and chicken. Pour over the dressing and toss well to combine. Add the cheese, lettuce, tomatoes, cilantro, and bacon. Toss, then top with avocado. 4. Serve warm or cold. Enjoy!
This was excellent! The flavor is wonderful. I deconstructed it for my picky family so everyone could add what they wanted. I left out the dill in the dressing because I didn’t have it.
Hey Cristie,
Happy Wednesday! I appreciate you giving this recipe a try and your comment, so glad it turned out nicely for you! x
Absolutely delicious! Made this dairy free with mayo and a bit of coconut milk (left out the yogurt). Even my husband who hates salads loved this. Thanks Tieghan. In hindsight I would leave the avocado out if you’re eating it as leftovers. (that was probably in the recipe).
Hey Shayla,
Fantastic!! I appreciate you trying this recipe and your feedback, so glad to hear it was a winner! xT
I would make this again for sure! But next time I’ll double the ranch so we have plenty for leftovers. 🥰
Thanks so much Katie!! Love to hear that this salad was enjoyed, I appreciate you making it! xT
I love this salad! Made a big batch for lunches as well and it tasted even better the following day!
Love to hear this, Veronique! Thanks so much for making this salad and sharing your feedback! xT
Delicious and satisfying salad- Tiegan you did it again! A perfect blend of flavors and filling too!
Hey Diana,
Amazing!! I love to hear that this recipe turned out nicely for you and I appreciate you making it! xT
This looks amazing!!! Can I replace the mayo with more Greek yogurt?
Thanks so much, Yamile! Yes, that would work well for you! I hope you love this recipe! xT
Taking this to work tomorrow! Just making it & all the great smells, I can’t wait! Tasting as I go, YUM!!!
Hey Cindy,
Happy Friday!! Thanks a lot for trying this recipe and sharing your feedback, love to hear that it was enjoyed! Xx
Can this be prepped ahead of time. Inus the bacon, lettuce, and avocado? I’m so making this tonight! I’m giving it a 5 star because I already can sense how amazing this is going to be!
I asked too early for a response, so that’s on me. But I pre-made the sauce and noodles. Added the verde and cheese. Close to dinner I cooked up the bacon, chopped romaine, and tomatoes. And topped it with avocado and parm. ONLY suggestion is do definitely double your sauce. I used rotini as radiators wasn’t available, but it was SO good!
Thanks so much!!
Hey Cassandra,
Totally, that would work nicely for you! I hope you love this pasta salad! xT