Pesto 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
