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Healthy Chicken Pasta Salad with Pesto, Avocado, and Tomato

Healthy Chicken Pasta Salad with Pesto, Avocado, and Tomato

A fresh, filling pasta salad made with whole-wheat pasta, juicy seasoned chicken, basil pesto, creamy avocado, cherry tomatoes, red onion, and lemon juice. Serve it immediately or chill it briefly for an easy make-ahead meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces (225 g) Whole-wheat rotini, fusilli, or penne
  • 1 pound (450 g) Boneless, skinless chicken breasts
  • 1 tablespoon Olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Kosher salt, plus more for pasta water
  • 1/4 teaspoon Freshly ground black pepper
Fresh Add-Ins
  • 1 cup Cherry tomatoes, halved
  • 1 avocado Ripe avocado, diced
  • 1/4 cup Red onion, finely diced
Dressing
  • 1/2 cup Prepared basil pesto
  • 1 tablespoon Fresh lemon juice
Optional Toppings
  • 2 tablespoons Grated Parmesan
  • 2 tablespoons Fresh basil, chopped

Method
 

Step-by-Step
  1. Bring a large pot of salted water to a boil. Cook the whole-wheat pasta according to the package directions until al dente, usually 8 to 10 minutes.
  2. Drain the pasta and rinse it briefly under cold water to stop the cooking. Drain thoroughly and let it cool so the pesto remains fresh and the avocado does not soften too quickly.
  3. Pat the chicken breasts dry. Rub them with olive oil, Italian seasoning, kosher salt, and black pepper.
  4. Cook the chicken in a skillet over medium heat for about 5 to 7 minutes per side, depending on thickness, until the center reaches 165°F (74°C). Alternatively, bake it at 425°F (220°C) for approximately 18 to 22 minutes.
  5. Transfer the chicken to a plate and let it rest for 5 minutes. Slice or dice it into bite-size pieces.
  6. In a large bowl, combine the cooled pasta, chicken, halved cherry tomatoes, diced avocado, and finely diced red onion.
  7. Stir the basil pesto and fresh lemon juice together in a small bowl. Pour the mixture over the salad and toss gently until the pasta and chicken are evenly coated.
  8. Fold in the grated Parmesan and chopped fresh basil if using. Serve immediately, or chill for 20 to 30 minutes before serving.

Notes

Toss the avocado with the lemon juice before adding it to the salad to add flavor and slow browning. Keep the pasta slightly firm so it holds its texture after chilling. If making the salad several hours ahead, add the avocado just before serving and reserve a little pesto to refresh the dressing.