Description
Pesto chicken, corn, and avocado bacon pasta salad is a fresh and creamy dish packed with tender chicken, crispy bacon, sweet corn, and rich pesto dressing.
Ingredients
Scale
- 12 oz pasta (rotini or penne)
- 2 cups cooked chicken breast, diced
- 1 cup sweet corn
- 1 ripe avocado, cubed
- 6 slices bacon, cooked and crumbled
- 1/2 cup basil pesto
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup parmesan cheese (optional)
Instructions
- Cook pasta in salted boiling water until al dente, then drain and rinse with cold water.
- Prepare chicken by cooking and cutting into bite-sized pieces.
- Cook bacon until crispy, then crumble.
- Prepare corn by cooking or draining if canned.
- In a bowl, mix pesto, olive oil, lemon juice, garlic, salt, and pepper.
- In a large bowl, combine pasta, chicken, corn, and bacon.
- Add dressing and toss until evenly coated.
- Gently fold in avocado before serving.
- Chill for 30 minutes and serve.
Notes
- Use fresh ingredients for the best flavor.
- Adjust seasoning to taste.
- Can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Pesto Chicken Corn Avocado Pasta Salad