Description
This creamy avocado chicken pasta salad is like a vacation for your taste buds. Forget boring lunches and dive into this protein-packed bowl of sunshine that’s ready in just 30 minutes.
Ingredients
Scale
- 8 oz (225g) short pasta (rotini, farfalle, or penne)
- 2 cups (300g) cooked chicken breast, diced
- 2 medium ripe avocados, diced (about 10 oz/280g)
- 2 cups (300g) cherry tomatoes, halved
- 1 medium cucumber, diced (about 2 cups/200g)
- 1/2 red onion, finely diced (about 1/2 cup/80g)
- 1/3 cup (15g) fresh basil, chopped
- 1/4 cup (10g) fresh parsley, chopped
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) fresh lemon juice
- 1 tablespoon (15ml) red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, rinse under cold water, and transfer to a large bowl. Toss with 1 tablespoon olive oil.
- In a small bowl, whisk together the remaining olive oil, lemon juice, vinegar, garlic, honey, oregano, salt, and pepper.
- Add the diced chicken, tomatoes, cucumber, and red onion to the pasta. Pour about three-quarters of the dressing over and toss gently.
- Just before serving, add the diced avocado and fresh herbs. Drizzle with remaining dressing and toss gently.
- Taste and adjust seasoning as needed with salt, pepper, or additional lemon juice.
- Let rest for 10 minutes before serving to allow flavors to meld together.