Pesto Pasta Salad with Avocado and Chicken

Elbows, Gomiti or Chifferi in Italian, are named for their twisted tubular shape that can vary in size and be either smooth or ridged. Pasta Elbows originated from Northern and Central Italy and are perfect for this delicious Pasta Salad.

Total Time

20min

5.0

4 Ratings

Author: Barilla

Servings:

Ingredients

•

1/2 cup

Basil Pesto

•

1 box
(16 oz)

Elbow Macaroni

•

2 Tbsp

Olive Oil

•

2 cups

Cooked Shredded Chicken Breasts

•

2 cups

Halved Cherry Tomatoes

•

2 cups

Frozen Sweet Corn

•

1 cup

Cubed Monterey Jack Cheese

•

4 Tbsp

Sliced Red Onions

•

1/2

Lemon , juiced

•

Avocados , chopped

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Bring a large pot of water to a boil and cook the pasta according to the directions, draining one minute short of the required cooking time.

Toss the Elbow Macaroni (1 box) with Olive Oil (2 Tbsp) and place on a baking sheet to cool.

Once the pasta is cool, in a large bowl, combine pasta together with Basil Pesto (1/2 cup) , Chicken Breasts (2 cups) , Cherry Tomatoes (2 cups) , Frozen Sweet Corn (2 cups) , Monterey Jack Cheese (1 cup) , Red Onions (4 Tbsp) , Lemon (1/2) and gently toss to combine.

Season with Salt (to taste) and Ground Black Pepper (to taste) and top with Avocados (2) .

Nutrition Per Serving

CALORIES

528

FAT

22.7 g

PROTEIN

26.8 g

CARBS

57.8 g