Avocado Chicken Pasta Salad Recipe
This Avocado Chicken Pasta Salad combines creamy avocados, tomatoes, chicken, and pasta with a simple vinaigrette to create a delicious summer meal.
Servings: 8
Calories: 418kcal
Ingredients
- 12 ounces rotini pasta
- 8 ounces cooked shredded chicken
- 2 ripe avocados, chopped
- ½ red onion, diced
- 8 ounces cherry or grape tomatoes, halved
- 4 ounces fresh basil, chopped
- ¼ cup white wine vinegar
- ½ cup olive oil
- ½ Tablespoon Italian seasoning
Instructions
- Cook your pasta according to the instructions on the box (about 7-10 minutes).. Set aside to cool once cooked.
- Once your pasta has cooled, pour it into a large serving bowl, then add the chicken, tomatoes, onion, avocado, and basil. Stir gently to combine.
- In a small bowl, mix together the olive oil, white wine vinegar, Italian seasoning, and seasoned salt. Pour the dressing over the pasta salad and toss to coat.
- Serve and enjoy!
Notes
To prevent the avocados from browning, you can toss them in a bit of lemon juice before adding to the salad.
This pasta salad will keep for two days in the fridge in an air-tight container.
You can substitute red wine vinegar for white, or even lemon juice, if needed.
I like to use use rotisserie chicken or leftover grilled chicken in this salad.
Nutrition
Calories: 418kcal | Carbohydrates: 38g | Protein: 14g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 21mg | Sodium: 32mg | Potassium: 524mg | Fiber: 5g | Sugar: 3g | Vitamin A: 977IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 2mg