Live Naturally Magazine
https://livenaturallymagazine.com/recipes/pesto-pasta-salad-with-avocado-chicken-barilla/
Export date: Tue Aug 3 6:44:21 2021 / +0000 GMT



Pesto Pasta Salad with Avocado & Chicken

 

Pesto Pasta Salad with Avocado & Chicken

  • 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)
  1. 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.

  2. Toss the pasta with olive oil and place on a baking sheet to cool.

  3. 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.