This creamy pasta salad is loaded with juicy grilled chicken, a rainbow of crisp vegetables, and a light, flavorful homemade avocado ranch dressing. Bring it to any picnic and watch it disappear.
Hi, Sarah here from Whole and Heavenly Oven with one of my all-time favorite summer recipes: a foolproof, crowd-pleasing pasta salad. It’s perfect for cookouts, potlucks, and 4th of July gatherings — bright, creamy, and easy to make ahead.
Summer moves fast, and this salad is one I reach for whenever I need something that feeds a crowd and still feels fresh. It combines grilled chicken for a hearty, meal-in-one option (omit for a vegetarian version), bow-tie pasta for bite and texture, a colorful mix of veggies, and lots of fresh dill.
The star is the avocado ranch dressing — creamy, tangy, and lighter than traditional ranch thanks to Greek yogurt and buttermilk, with just a touch of mayonnaise. The dressing blends ripe avocado, Greek yogurt, a little mayo, buttermilk, mustard, garlic, and fresh seasoning to create a bright sauce that complements the pasta and veggies without weighing them down.
This recipe makes a generous bowlful ideal for summer parties. The flavors are fresh and summery, and people tend to come back for seconds. If you’re bringing a side dish to a cookout, this pasta salad is an easy win.
Dilled Avocado Ranch Pasta Salad with Grilled Chicken
Ingredients
CHICKEN:
- 2 lbs chicken breasts
- Salt and Pepper
SALAD:
- 1 lb bowtie pasta, cooked according to package instructions
- 1 large sweet pepper, diced
- 1 cup cherry tomatoes, halved
- 15 oz can black olives, drained and sliced
- 2 Tablespoons minced fresh dill
DRESSING:
- ½ cup Greek yogurt
- 1 ripe avocado, halved, pitted, and diced
- ¼ cup mayonnaise
- ¼ cup buttermilk
- ½ Tablespoon yellow mustard
- 2 cloves garlic, minced
- Salt and Pepper, to taste
Instructions
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Prepare the chicken: Season both sides of the chicken breasts with salt and pepper. Grill over medium-high heat for 8 to 10 minutes, or until juices run clear. Slice into bite-sized strips and set aside.
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Prepare the salad: In a large bowl, combine the cooked bowtie pasta, diced sweet pepper, halved cherry tomatoes, drained sliced black olives, minced fresh dill, and the sliced chicken. Toss gently and set aside while you make the dressing.
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Make the dressing: Add Greek yogurt, ripe avocado, mayonnaise, buttermilk, yellow mustard, minced garlic, and salt and pepper to a food processor or blender. Pulse until smooth, scraping the sides as needed. Adjust seasoning to taste.
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Assemble the salad: Pour the avocado ranch over the pasta mixture and stir gently to coat everything evenly. Season with additional salt and pepper if needed. Refrigerate until ready to serve.
Notes
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Try my other summer salads next time!
Mediterranean Tortellini Pasta Salad
Ranch Grilled Chicken Chopped Salad
