Pasta Salad with Avocado and Chicken

Brighten up your mealtime with this refreshing and hearty Pasta Salad with Avocado and Chicken! Bursting with vibrant colors and flavors, this easy-to-make dish combines tender rotini pasta, juicy pan-seared chicken, creamy avocado, crisp cucumber, sweet cherry tomatoes, and fragrant fresh basil. A zesty homemade dressing made with olive oil, lemon juice, and a touch of honey ties everything together, creating a perfectly balanced taste that's light yet satisfying. Ready in just 35 minutes, this versatile recipe is perfect as a main course or a crowd-pleasing side dish at picnics, barbecues, or weeknight dinners. Optional grated Parmesan adds a savory finishing touch, while chilling it in the fridge enhances its flavor. With wholesome ingredients and irresistible textures, this pasta salad is a true summer classic!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups rotini pasta
• 2 pieces boneless, skinless chicken breast
• 2 pieces avocado
• 1.5 cups cherry tomatoes
• 1 medium cucumber
• 0.5 medium red onion
• 0.5 cup fresh basil leaves
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1 clove garlic
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup parmesan cheese (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2

While the pasta is cooking, season the chicken breasts with a pinch of salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook chicken breasts for 6-7 minutes on each side, or until fully cooked and golden brown. Remove from heat and let rest for 5 minutes, then dice into bite-sized pieces.

Step 3

Prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, thinly slicing the red onion, and chopping the fresh basil leaves. Set aside.

Step 4

Cut the avocados in half, remove the pit, and dice into small cubes. To prevent browning, drizzle the avocado with 1 tablespoon of lemon juice and gently toss. Set aside.

Step 5

In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, honey, minced garlic, salt, and black pepper to make the dressing.

Step 6

In a large mixing bowl, combine the cooked pasta, diced chicken, chopped vegetables, diced avocado, and fresh basil. Pour the dressing over the mixture and gently toss to coat evenly.

Step 7

If desired, sprinkle grated parmesan cheese on top for extra flavor.

Step 8

Serve immediately, or chill in the refrigerator for 30 minutes before serving to allow the flavors to meld. Enjoy!

Nutrition Facts

Serving size	(1543.5g)

Amount per serving	% Daily Value*
Calories	2756.6

Total Fat 119.1g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 9.5g
Cholesterol 349.2mg	0%
Sodium 3494.3mg	0%
Total Carbohydrate 250.4g	0%
Dietary Fiber 34.7g	0%
Total Sugars 29.6g
Protein 171.7g	0%

Vitamin D 30.2IU	0%
Calcium 982.1mg	0%
Iron 16.3mg	0%
Potassium 4004.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 24.9%

Carbs: 36.3%