A twist on normal chicken salad, this chicken avocado dill pasta salad is full of flavor! A creamy dill dressing, sweet grapes, and tender pasta make this salad a winner.
Pasta salad is the perfect spring or summer meal – you can make a big batch, it keeps for a few days, you can eat it for lunch or dinner, and it’s very satisfying.
This pasta salad has a great variety of flavors – savory from the chicken, avocado, and dill, and a little bit of sweet from the red grapes. The grapes plus dill might sound like a weird combo, but I promise it’s really good.
You can use green grapes if you like, or you could even substitute dried cherries if you prefer. Either option would work well.
Allergy Friendly Ingredients
- gluten free pasta
- vegan mayonnaise
- non-dairy milk
- dill, salt, pepper
Gluten Free Pasta
As far as gluten free pasta goes, you can use the brand that works for your dietary needs.
Some brands to look into are: Ancient Harvest, Jovial, and Cybele’s. If you aren’t gluten free, you can use regular pasta.
Store this pasta salad in an airtight container in the refrigerator. It should stay fresh for about 3 days.
Sometimes gluten free pasta salad gets a little different texture after refrigeration. I think that Jovial and Ancient Harvest brands both hold up well in a refrigerated pasta salad.
More Gluten Free Pasta Salad Recipes:
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Chicken Avocado Dill Pasta Salad.
This pasta salad makes a fantastic light lunch – it's full of flavor from chicken, grapes, and a savory dill avocado dressing.
Put the cooked macaroni, chicken, onion, and grapes in a large bowl. Set aside.
Place the avocado, non-dairy milk, mayo, dill, salt, and pepper in a blender, and blend on high until smooth.
Pour the dressing over the other ingredients, and mix together to coat.
Refrigerate until ready to serve.
Store leftover pasta salad in an airtight container. It should stay fresh for about 3 days.
Use whatever brand of gluten free pasta that works for your dietary needs.
Feel free to leave the chicken out if you like. You could add some chickpeas instead for some extra protein.