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chicken corn avocado pasta salad
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Killer Corn Pasta Salad

Stella Drivas
This chicken corn avocado pasta salad is a ideal summer time meal. It's bursting with color, flavor and is easy to make!
Servings: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
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Equipment

Ingredients
 

  • 1 lb (0.45 kg) fusilli pasta, or any medium sized pasta

Dressing:

  • 1/3 cup (70 g) olive oil
  • 1/2 lemon, juiced
  • salt + pepper, to taste
  • 1/3 cup (35 g) grated parmesan

Salad:

  • 5 oz (140 g) cheddar cheese, cubed
  • 1/3 cup (10 g) basil, rough chop
  • 1/4 cup (10 g) chives, chopped
  • 2 chicken breasts, cooked + cubed
  • 6 strips bacon, cooked + crumbled
  • 2 cups (330 g) frozen corn, thawed
  • 1 pint (0.45 kg) cherry tomatoes, halved
  • 2 avocadoes, diced

Instructions
 

  • Cook your pasta al dente as per package instructions. Drain and set aside to slightly cool.

Dressing:

  • In your large salad serving bowl, whisk together the olive oil, lemon juice, salt, pepper and freshly grated parmesan until combined.

Assembly:

  • To the same salad bowl, add in the warm pasta and cheddar cheese and toss to coat all. Next, mix in the basil, chives, chicken, bacon, corn, tomatoes, avocados and toss until all coated.

Notes

You may also like this Bruschetta Chicken Pasta Salad
  1. Store leftovers in an airtight container in your fridge for up to 4 days.
  2. You can use bow tie pasta instead.
  3. You can use pecorino or manchego cheese instead of parmesan.
Calories: 737kcal, Carbohydrates: 80g, Protein: 29g, Fat: 35g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 18g, Trans Fat: 0.01g, Cholesterol: 54mg, Sodium: 318mg, Potassium: 1016mg, Fiber: 9g, Sugar: 5g, Vitamin A: 927IU, Vitamin C: 35mg, Calcium: 259mg, Iron: 3mg
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