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Avocado Bacon and Egg Pasta Salad


  • 16 oz. pkg. pasta shapes
  • 4 hard boiled eggs peeled and diced
  • 2 Ripe Avocados 1/2" cubes, (rinse under cold water)
  • 5-6 green onions, thinly sliced
  • 1 c. thinly sliced celery
  • 1 c. cherry tomatoes, halved
  • 12 oz. pkg. bacon fried and crumbled
  • 1/2 c. Mayonnaise
  • 1/3 c. Sour Cream
  • 1 oz. pkg. Hidden Valley Powder Mix dressing
  • juice and zest of 1 lime
  • 1/4 tsp. Salt
  • 1/8 tsp. freshly ground pepper


  1. Prepare your pasta according to the package directions. Drain and leave to cool but do not rinse.
  2. In a large bowl, combine the eggs, celery, red onion, diced avocado (that you have rinsed under cold water which will help it from turning dark) and the bacon crumbles. Save about 1/8 cup of the bacon for garnishing.
  3. In another bowl, whisk the mayonnaise, sour cream, buttermilk ranch mix, the lime juice and the salt and pepper. Add this to the egg and avocado mixture and mix it all together.
  4. Add the pasta and gently mix everything together until it's combined. Sprinkle remaining bacon on top. Serve. Refrigerate or serve right away.
  5. Enjoy.

Recipe Notes

When I made my salad I added the dressing the day before I was going to take it to my craft circle. I found that the pasta soaked up the dressing and wasn't as moist as when I first made it. I would suggest putting everything in a salad bowl except for the dressing and the avocado. Maybe pour 1-2 tablespoons of oil over the pasta to keep it from sticking together and then the day you are serving add the dressing and avocado right before serving.