Chicken Avocado Pasta Salad
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
12 oz fusilli pasta
2 tbsp white wine vinegar
2 cups rotisserie chicken (or grilled chicken breasts), cut into small chunks
1 cup cherry tomatoes, halved
1 cup corn kernels (cut off the cob)
1 ripe avocado, diced
- Lemon Vinaigrette
1/4 cup avocado oil
1/4 cup fresh lemon juice
2 cloves garlic, finely grated
1 tsp Italian seasoning
Salt and pepper to taste
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain the pasta and immediately drizzle with the white wine vinegar while it is still hot. Toss well to ensure the pasta absorbs the vinegar. Set aside to cool.
- Prepare the Vinaigrette: In a small bowl, whisk together the avocado oil, fresh lemon juice, grated garlic, Italian seasoning, salt, and pepper. Adjust seasoning to taste.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, chicken chunks, cherry tomatoes, corn kernels, and diced avocado. Pour the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly. Chill in the refrigerator for at least 30 minutes to let the flavors meld together.
- Adjust seasonings or add more dressing if needed. Serve & Enjoy!
