Why You’ll Love This Recipe
This pasta salad is the perfect balance of hearty and refreshing. The pesto adds a rich, herby flavor, while the corn brings natural sweetness and the avocado adds a creamy, smooth texture.
It’s also incredibly versatile. You can serve it as a main dish or a side, and it works well for picnics, potlucks, or quick lunches throughout the week.
Another reason to love it is how easy it is to put together. With simple ingredients and minimal cooking, you can have a flavorful dish ready in no time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pasta salad:
pasta (rotini, penne, or bowties)
cooked chicken, diced or shredded
corn (fresh, canned, or frozen)
avocado, diced
cherry tomatoes, halved
red onion, finely chopped
For the dressing:
basil pesto
olive oil
lemon juice
garlic, minced
parmesan cheese, grated
salt
black pepper
Directions
- Cook the pasta according to package instructions. Drain and let it cool completely.
- If using fresh or frozen corn, cook it briefly until tender, then let it cool.
- In a large bowl, combine the cooled pasta, cooked chicken, corn, cherry tomatoes, and red onion.
- In a small bowl, whisk together pesto, olive oil, lemon juice, garlic, parmesan, salt, and black pepper.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Gently fold in the diced avocado to avoid mashing it.
- Taste and adjust seasoning if needed.
- Chill for a short time or serve immediately.
Servings and timing
This recipe makes about 4 to 6 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: about 25 minutes
Variations
You can swap chicken for shrimp or keep it vegetarian by adding chickpeas or mozzarella balls.
For extra crunch, add cucumbers or toasted pine nuts. If you like a bit of heat, sprinkle in red pepper flakes.
You can also use a different herb sauce, like a spinach pesto or arugula pesto, for a unique twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Because of the avocado, it’s best enjoyed fresh. If storing, you can add the avocado just before serving to keep it from browning.
This dish is served cold or at room temperature and does not require reheating.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto works well and saves time.
What pasta shape is best?
Short pasta like rotini, penne, or bowties works best because it holds the dressing well.
Can I make this ahead of time?
Yes, but add the avocado just before serving for the best texture and color.
Can I use canned corn?
Yes, just drain it well before adding.
Is this dish served warm or cold?
It is best served cold or at room temperature.
Can I make it dairy-free?
Yes, use a dairy-free pesto and omit or replace the parmesan.
What protein can I use instead of chicken?
Shrimp, turkey, or plant-based proteins like chickpeas are great alternatives.
How do I keep the avocado from browning?
Add it last and toss it with a bit of lemon juice.
Can I add cheese?
Yes, mozzarella balls or feta cheese are great additions.
Can I double the recipe?
Yes, it scales easily for larger groups.
Conclusion
Pesto Chicken, Corn, and Avocado Pasta Salad is a flavorful and refreshing dish that’s easy to prepare and full of vibrant ingredients. With its combination of creamy avocado, savory chicken, and herby pesto, it’s a perfect choice for a quick meal or a delicious side that everyone will enjoy.
PrintPesto Chicken, Corn, and Avocado Pasta Salad
A fresh and vibrant pasta salad with tender chicken, sweet corn, creamy avocado, and a rich pesto dressing, perfect for a light yet satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Halal
Ingredients
- 8 oz pasta (rotini, penne, or bowties)
- 2 cups cooked chicken, diced or shredded
- 1 cup corn (fresh, canned, or frozen)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/3 cup basil pesto
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1/4 cup parmesan cheese, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook pasta according to package instructions, then drain and let cool completely.
- If needed, cook corn until tender and let cool.
- In a large bowl, combine cooled pasta, chicken, corn, cherry tomatoes, and red onion.
- In a small bowl, whisk together pesto, olive oil, lemon juice, garlic, parmesan, salt, and black pepper.
- Pour dressing over the pasta mixture and toss until evenly coated.
- Gently fold in diced avocado.
- Taste and adjust seasoning if needed.
- Chill briefly or serve immediately.
Notes
- Add avocado just before serving to prevent browning.
- Use store-bought pesto for convenience.
- Swap chicken for shrimp or chickpeas for variation.
- Add cucumbers or pine nuts for extra texture.
- Store in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
