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Chicken Pasta Salad with Avocado

A pasta salad that actually tastes good? Believe it. This dish is loaded with tender chicken, creamy avocado, juicy tomatoes, and fresh basil, all tossed in a simple homemade dressing. It's perfect for meal prep, potlucks, or those days when you just want something easy and satisfying.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Salad, Side Dish
Cuisine American, Italian
Servings 6

Equipment

  • Large pot
  • Colander
  • Large salad bowl
  • Knife
  • Cutting board
  • Mason jar with lid (for dressing)

Ingredients
  

  • 2 medium cooked chicken breasts shredded or chopped (about 1.5-2 cups)
  • 1 pound rotini pasta cooked and cooled
  • 2 ripe avocados pitted and diced
  • 1 cup cherry tomatoes halved
  • ½ cup red onion chopped
  • ½ cup fresh basil chopped
  • Salt and freshly cracked black pepper to taste
  • 1 tbsp lemon juice for tossing with avocado to prevent browning

Dressing:

  • ½ cup white wine vinegar
  • ½ cup extra virgin olive oil
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Cook the Pasta: Boil the rotini pasta according to the package instructions. Drain and rinse under cold water to cool it down quickly.
    1 pound rotini pasta
  • Prep the Ingredients: While the pasta is cooling, chop the chicken, avocado, cherry tomatoes, red onion, and basil. Toss the avocado with a little lemon or lime juice to prevent browning.
    2 medium cooked chicken breasts, 2 ripe avocados, 1 cup cherry tomatoes, ½ cup red onion, ½ cup fresh basil, 1 tbsp lemon juice
  • Make the Dressing: In a mason jar, combine white wine vinegar, olive oil, Italian seasoning, salt, and pepper. Shake well until combined.
    ½ cup white wine vinegar, ½ cup extra virgin olive oil, 1 tablespoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper
  • Assemble the Salad: In a large bowl, combine the pasta, chicken, avocado, tomatoes, onion, and basil.
  • Add the Dressing: Drizzle the dressing over the salad and toss gently until everything is well coated.
  • Season and Serve: Taste the salad and season with additional salt and freshly cracked black pepper as needed. Serve immediately or refrigerate in an airtight container for up to 3 days. If storing, add the avocado just before serving for maximum freshness.
    Salt and freshly cracked black pepper