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!
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Recipe Information
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)
Instructions
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.
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.
Prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, thinly slicing the red onion, and chopping the fresh basil leaves. Set aside.
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.
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.
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.
If desired, sprinkle grated parmesan cheese on top for extra flavor.
Serve immediately, or chill in the refrigerator for 30 minutes before serving to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 5.9 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1015 mg | 22% | |
*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.
