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chicken avocado pasta salad

Chicken Avocado Dill Pasta Salad.

Kelly Roenicke
This pasta salad makes a fantastic light lunch - it's full of flavor from chicken, grapes, and a savory dill avocado dressing.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Dairy Free, gluten free
Servings 8
Calories 334 kcal

Ingredients
 
 

  • 4 cups gluten free macaroni cooked and cooled
  • 3 cups cooked chicken shredded
  • 1 small onion chopped
  • 1 ½ cups red grapes sliced in half
  • 1 avocado pitted and sliced
  • ¼ cup vegan mayonnaise
  • 1 cup non-dairy milk
  • 2 Tablespoons dried dill
  • 1 teaspoon sea salt
  • ½ teaspoon pepper

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 334kcalCarbohydrates: 28gProtein: 17gFat: 16gSaturated Fat: 3gCholesterol: 39mgSodium: 388mgPotassium: 394mgFiber: 3gSugar: 6gVitamin A: 205IUVitamin C: 4.8mgCalcium: 70mgIron: 2.2mg
Keyword easy
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