In a mixing bowl, combine all the dressing ingredients and stir to combine. It is fine if some of the avocados get a little mashed but make sure there are plenty of big pieces as well.
In a large serving bowl combine all the pasta ingredients and gently stir together.
Pour the dressing over the pasta and stir to combine.
Either serve immediately or cover and refrigerate until ready to serve.
Flavorful Tip: For an even more flavorful pasta salad, make it a couple of hours or a day in advance to give the flavors some time to more fully develop and blend together.Time-Saving Tip: Make it easy on yourself and make the pasta in the Instant Pot. Set the pressure cook time for half the time it says to boil the pasta. That means if the directions on the pasta box say to boil the pasta for 10 minutes, then pressure cook for 5 minutes.Chicken Tip: Use up leftover cooked chicken in this pasta salad. That means you can use Rotisserie chicken, or my Rotisserie Chicken Tenders, or from one of my other recipes, such as Skillet Chicken Fajitas, Easy Instant Pot Chicken Thighs, or Oven Baked Chicken Breasts in this recipe.Freezing Pasta Salad: If you want to freeze pasta salad, it is best to freeze the pasta separately from other ingredients in order to maintain the texture of the pasta salad as much as possible. If you have leftover prepared pasta salad and want to freeze, it is not optimal, but you can freeze it but the texture may not be quite the same as when it was originally served.