Avocado Chicken Pasta Salad

Avocado Chicken Pasta Salad is a perfect summer dish that's easy to make and full of flavor. This recipe combines creamy avocados, chicken, and pasta to create a delicious meal that's great for warm days.

Adding in tomatoes, red onions, and fresh basil creates a fresh and colorful meal, while the simple vinaigrette brings everything together. It's the perfect healthy dish for barbecues, picnics, or quick dinners at home. Plus, you can make it ahead of time - it tastes even better the next day!

I love whipping up this Avocado Chicken Pasta Salad when the weather starts to warm up. It's become my go-to dish for weeknight dinners because the whole family loves it. The best part is I can make it the night before, which is a real lifesaver when I'm short on time.

One thing I've learned is to toss the avocados in a bit of lemon juice before adding them to the salad. This little trick keeps them from browning and adds an extra zing to the dish. I also like to use rotisserie chicken to save time - it's just as tasty and cuts down on prep work.

Sometimes I'll throw in some extras like cucumber or bell peppers if I have them on hand. And if I'm feeling fancy, I'll top it with some crumbled bacon or a sprinkle of parmesan cheese just before serving.

I also like to make a big batch on Sunday and portion it out for lunches throughout the week. It's a great way to have a healthy, filling meal ready to go. Plus, the flavors seem to get even better after a day or two in the fridge. Another favorite to make ahead is this Italian Pasta Salad.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Rotini pasta: This spiral-shaped pasta is perfect for holding onto the dressing and small bits of vegetables. You can swap it out for other short pasta shapes like fusilli or penne if you prefer.
• Shredded chicken: I usually use leftover grilled chicken or rotisserie chicken for convenience. You can also cook and shred chicken breasts specifically for this recipe if you like.
• Avocados: Choose ripe but still firm avocados. They should yield to gentle pressure but not feel mushy.
• Red onion: This adds a nice crunch and a bit of sharpness to the salad. If you find raw onion too strong, soak the diced pieces in cold water for about 10 minutes before adding to the salad.
• Cherry or grape tomatoes: These little tomatoes add bursts of juicy flavor. Either variety works well - just go for what looks freshest.
• Fresh basil: Don't skip this! Fresh basil adds a wonderful aroma and flavor that really makes the salad pop.
• White wine vinegar: This gives the dressing its tang. You can substitute red wine vinegar or even lemon juice if needed.
• Olive oil: Use a good quality extra virgin olive oil for the best flavor in your dressing.
• Italian seasoning: This herb blend adds depth to the dressing. If you don't have it on hand, you can use a mix of dried oregano, basil, and thyme.

How To Make Avocado Chicken Pasta Salad

Start by cooking the rotini pasta according to the package instructions. Be sure to salt the water well for added flavor. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool completely.

While the pasta is cooking, prep your other ingredients. Dice the avocados into bite-sized chunks, about 1/2 inch in size. Finely dice the red onion, and halve the cherry or grape tomatoes. Chop the fresh basil leaves roughly.

In a large mixing bowl, combine the cooled pasta, shredded chicken, diced avocado, red onion, and halved tomatoes. Add the chopped basil and give everything a gentle toss to mix it up.

Now, let's make the dressing. In a small bowl, whisk together the olive oil, white wine vinegar, and Italian seasoning until well combined. Pour this dressing over the pasta mixture.

Using two large spoons or tongs, gently toss the salad to coat everything with the dressing. Be careful not to mash the avocado pieces as you mix.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together and makes the salad extra refreshing.

Just before serving, give the salad a quick stir to redistribute the dressing. Taste and adjust the seasoning if needed, adding a bit more salt or a splash of vinegar if you like. Transfer to a serving bowl and enjoy your delicious Avocado Chicken Pasta Salad!

Make-Ahead, Storing and Freezing

Make Ahead: If you want to prepare this salad in advance, you can cook the pasta, chop the vegetables (except the avocado), and make the dressing up to a day ahead. Store these components separately in the fridge. When you're ready to serve, just combine everything and add the freshly diced avocado.

Store: You can keep leftover Avocado Chicken Pasta Salad in an airtight container in the fridge for up to 2 days. The avocado might start to brown a bit, but it's still safe to eat. Give the salad a good stir before serving, as the dressing tends to settle at the bottom. If it seems a bit dry, you can add a splash of olive oil or vinegar to freshen it up.

Freeze: I don't recommend freezing this salad. The pasta can become mushy when thawed, and the texture of the vegetables, especially the avocado, will change significantly. It's best to enjoy this salad fresh or within a couple of days of making it.

Substitutions and Variations

• Switch up the pasta. While rotini works great, you can use any short pasta shape like fusilli, penne, or bow ties.
• Go vegetarian. Replace the chicken with chickpeas or cubed tofu for a meat-free version.
• Experiment with herbs. While basil is delicious, you could also try fresh cilantro, parsley, or a mix of herbs.
• Add some crunch. Toss in some diced cucumber, celery, or bell peppers for added texture and nutrition.

Recipe Tips

• For a time-saving hack, use rotisserie chicken or leftover grilled chicken instead of cooking chicken specifically for this recipe.
• To prevent the avocados from browning, toss them in a bit of lemon juice before adding to the salad. This will keep them looking fresh for longer.
• If you're not a fan of raw onions, soak the diced red onion in cold water for about 10 minutes before adding to the salad. This will take away some of the sharp bite while keeping the crunch.
• Don't overcook the pasta - aim for al dente. It will absorb some of the dressing as it sits, so slightly firmer pasta will hold up better.
• For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together nicely.
• If the salad seems a bit dry after chilling, drizzle a little extra olive oil or vinegar over it and toss gently before serving.
• When mixing the salad, use two large spoons or tongs to gently toss the ingredients. This helps prevent the avocado and tomatoes from getting mushy.

How do I choose ripe avocados?

Look for avocados that yield to gentle pressure but aren't mushy. The color should be dark, but not too dark. If you're planning to use them in a few days, choose firmer ones and let them ripen at room temperature.

Can I use a different type of vinegar?

Yes, you can substitute red wine vinegar or even lemon juice for the white wine vinegar. Each will give a slightly different flavor profile, so adjust to your taste.

This Avocado Chicken Pasta Salad is a great option for those hot summer days when you don't feel like cooking. It's simple to throw together, tastes amazing, and you can easily adjust it to your liking. Whether you need a quick dinner, something to bring to a cookout, or lunches for the week, this salad has got you covered.