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SideChef
Recipes
4th of July
Pesto Pasta Salad with Avocado and Chicken

12 INGREDIENTS • 4 STEPS • 20MINS

Pesto Pasta Salad with Avocado and Chicken

Recipe

5.0

4 ratings
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.
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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.
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Barilla
Offering quality is one of the biggest signs of affection, especially in the Italian culture.
https://www.barilla.com/

20MINS

Total Time

$1.84

Cost Per Serving

Ingredients

Servings
8
us / metric
Basil Pesto
1/2 cup
Basil Pesto
Elbow Macaroni
1 box
(16 oz)
Elbow Macaroni
Olive Oil
2 Tbsp
Olive Oil
Chicken Breast
2 cups
Cooked Shredded Chicken Breasts
Cherry Tomato
2 cups
Halved Cherry Tomatoes
Frozen Sweet Corn
2 cups
Frozen Sweet Corn
thawed and patted dry
Monterey Jack Cheese
1 cup
Cubed Monterey Jack Cheese
Red Onion
4 Tbsp
Sliced Red Onions
Lemon
1/2
Lemon, juiced
Avocado
2
Avocados, chopped
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

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Calories
528
Fat
22.7 g
Protein
26.8 g
Carbs
57.8 g
Love This Recipe?
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Pesto Pasta Salad with Avocado and Chicken
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author_avatar
Barilla
Offering quality is one of the biggest signs of affection, especially in the Italian culture.
https://www.barilla.com/

Cooking Instructions

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step 1
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.
step 2
Toss the Elbow Macaroni (1 box) with Olive Oil (2 Tbsp) and place on a baking sheet to cool.
step 3
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.
step 4
Season with Salt (to taste) and Ground Black Pepper (to taste) and top with Avocados (2).
step 4 Season with Salt (to taste) and Ground Black Pepper (to taste) and top with Avocados (2).

Tags

4th of July
Back to School
Lunch
Chicken
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Game Day
Quick & Easy
Pasta
Italian
Labor Day
Salad
Memorial Day
Vegetables
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