Chicken Avocado Pesto Pasta Salad
Description
This Chicken Avocado Pesto Pasta Salad is a fresh, creamy, and protein-packed dish perfect for summer lunches, picnics, or a quick weeknight meal. Tender pasta is tossed in a vibrant basil pesto, mixed with juicy chicken, ripe avocado, cherry tomatoes, and parmesan. It’s refreshing yet satisfying, with a lovely balance of creaminess from the avocado and brightness from the pesto.
Time Overview
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4–6
Ingredients
For the Pasta Salad
12 oz (340 g) pasta (fusilli, farfalle, or penne work best)
2 cups cooked chicken breast, diced or shredded
2 ripe avocados, diced
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced (optional)
¼ cup toasted pine nuts or slivered almonds (optional for crunch)
½ cup freshly grated parmesan
For the Pesto Dressing
1 cup fresh basil leaves
¼ cup pine nuts (or walnuts)
2–3 garlic cloves
½ cup olive oil
¼ cup grated parmesan
Juice of ½ lemon
½ tsp salt (adjust to taste)
¼ tsp black pepper
Shortcut option: Use ¾–1 cup of store-bought pesto if preferred.
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package directions until al dente.
Drain the pasta and rinse with cold water to stop the cooking process.
Drizzle with a teaspoon of olive oil to prevent sticking; set aside to cool.
2. Make the Pesto Dressing
In a food processor, combine basil, nuts, garlic, lemon juice, parmesan, salt, and pepper.
Pulse a few times, then slowly drizzle in the olive oil while blending until smooth and creamy.
Taste and adjust seasoning.
3. Combine the Salad
In a large mixing bowl, add the cooled pasta.
Add cooked chicken, cherry tomatoes, red onion, and ¾ of the pesto.
Toss until everything is coated evenly.
Add diced avocado last and gently fold it in to avoid mashing.
Add more pesto as desired.
Sprinkle parmesan and pine nuts on top.
4. Chill or Serve
Serve immediately OR refrigerate for 30 minutes for best flavor.
Add a squeeze of lemon before serving to keep flavors bright.
Storage & Make-Ahead Tips
Fridge: Store in an airtight container for up to 2 days.
Add avocado right before serving if making ahead (it browns quickly).
If pasta dries out, mix in a tablespoon of olive oil or extra pesto.
Nutrition (Approx. per serving)
Calories: ~520
Protein: ~30g
Carbs: ~45g
Fat: ~26g
(Varies based on ingredients and portion.
Frequently Asked Questions
1. Can I use rotisserie chicken?
Yes! Rotisserie chicken works perfectly and saves time.
2. Can I make this recipe dairy-free?
Use dairy-free pesto and omit the parmesan. Add nutritional yeast for a cheesy flavor.
3. What pasta shape is best?
Short noodles like fusilli, rotini, or bow-tie pasta hold pesto best because of their curves and ridges.
4. How do I keep the avocado from browning?
Add it right before serving and toss it gently in lemon juice.
5. Can I serve it warm?
Yes—just skip rinsing the pasta and mix everything while warm (add avocado last).
6. Can I add extra vegetables?
Absolutely! Cucumbers, spinach, arugula, roasted peppers, or corn work well.