Chicken Avocado Pasta Salad

This Chicken Avocado Pasta Salad is loaded with fresh ingredients and is ready in less than 30 minutes. Tossed with a simple dressing and loaded with flavor, this is the perfect pasta salad for just about any time!

Course Salad

Cuisine American

Keyword chicken avocado pasta salad

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 439

Author Gayle

Equipment

Ingredients

1 pound dry pasta (such as rotini or fusilli)
2 cups cooked, shredded chicken (I used the pre-cooked, shredded rotisserie chicken that you can find near the deli section of your grocery store)
2 cups halved cherry tomatoes
2 ripe avocados (pitted and diced)
½ cup chopped red onion (about 1 small onion)
½ cup crumbled feta cheese

Dressing:

½ cup white balsamic vinegar
¼ cup olive oil
2 teaspoons Italian seasoning
1 teaspoon garlic powder
Salt and black pepper (to taste)

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Instructions

Cook pasta according to package directions until al dente. Drain, rinse under cold water, and then add pasta to a large bowl.
Add chicken, tomatoes, avocado (see note below), onion, and feta to pasta. Set aside.
In a small bowl, whisk vinegar, olive oil, Italian seasoning, garlic powder, salt, and pepper until combined. Add dressing to pasta and gently toss to coat. Serve immediately or refrigerate until ready to serve (see note below).

Video

Notes

Leftovers will keep in an airtight container in the refrigerator for up to three days.
If you are worried about the avocado turning brown, toss it with a touch of fresh lemon juice before adding to the pasta salad or add some lemon juice to the dressing.
This salad can be made up to one day ahead of time. However, I would not add the avocado until closer being ready to serve so it doesn't brown too quickly (see my notes above the recipe box).
Shaved Parmesan cheese, mozzarella balls, or cubed cheddar cheese would work well in place of feta.
See my tips and tricks for making this Chicken Avocado Pasta Salad above the recipe box.

Nutrition