Name: Pesto Pasta Salad with Avocado & Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 box Barilla® Elbows; 1/2 cup Barilla® Rustic Basil Pesto; 2 cups cherry tomatoes, (halved); 6 ounces Monterey Jack cheese, (cubed); 2 tablespoons olive oil; 2 cups chicken breast, (fully cooked and shredded); 2 cups sweet corn, (frozen, thawed, and patted dry); 1/4 cup red onion, (slivered); Juice from ½ lemon; 2 avocados, (chopped)

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How this works

Pesto Pasta Salad with Avocado & Chicken

Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Dinner

Keyword: avocado, barilla, barilla pasta, chicken, pasta, pasta salad

Servings:

Author: Barilla®

Ingredients

1 box Barilla® Elbows
1/2 cup Barilla® Rustic Basil Pesto
2 cups cherry tomatoes, halved
6 ounces Monterey Jack cheese, cubed
2 tablespoons olive oil
2 cups chicken breast, fully cooked and shredded
2 cups sweet corn, frozen, thawed, and patted dry
1/4 cup red onion, slivered
Juice from ½ lemon
2 avocados, chopped

Instructions

Bring a large pot of water to a boil and cook the pasta according to the directions, draining one minute short of required cooking time.
Toss the pasta with olive oil and place on a baking sheet to cool.
Once the pasta is cool, in a large bowl, combine all the ingredients except the avocados; gently toss to combine. Season to taste with salt and pepper and top with avocados.

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