Description
A fresh, vibrant pasta salad packed with tender chicken, creamy avocado, and crisp vegetables tossed in a bright homemade dressing. Perfect for meal prep, picnics, or a satisfying lunch or dinner.
Ingredients
12 ounces (340 g) rotini or penne pasta
2 cups (300 g) cooked chicken breast, diced or shredded
1 large ripe avocado, diced
1 cup (150 g) cherry tomatoes, halved
1 cup (120 g) cucumber, diced
1/2 cup (75 g) red bell pepper, diced
1/4 cup (40 g) red onion, finely diced
1/4 cup (15 g) fresh cilantro or parsley, chopped
1/2 cup (75 g) sweet corn kernels
1/3 cup (80 ml) olive oil
3 tablespoons (45 ml) lime juice
1 tablespoon (15 ml) lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Cook the 12 ounces (340 g) pasta in salted boiling water until al dente. Drain and rinse under cold water.
If needed, cook 2 cups (300 g) chicken breast, cool, and dice into bite-sized pieces.
In a large bowl, combine pasta, chicken, cherry tomatoes, cucumber, bell pepper, red onion, corn, and herbs.
In a small bowl, whisk together olive oil, lime juice, lemon juice, honey, Dijon mustard, garlic powder, salt, and pepper.
Gently fold in the diced avocado.
Pour the dressing over the salad and toss until evenly coated.
Refrigerate for at least 30 minutes before serving.
Notes
Add the avocado just before serving to maintain freshness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Refresh with a squeeze of lime juice or a drizzle of olive oil before serving if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes