Pesto Pasta Salad with Avocado & Chicken
Pesto Pasta Salad with Avocado & Chicken
20 minutes total
Made with Barilla Classic Blue Box Elbows pasta.
Pasta Salad Recipes
Ingredients
Serves 8
| 1 | Box Barilla® Elbows |
| 2 | Tablespoons olive oil |
| ½ | Cup Barilla® Rustic Basil Pesto |
| 2 | Cups chicken breast, fully cooked and shredded |
| 2 | Cups cherry tomatoes, halved |
| 2 | Cups sweet corn, frozen, thawed, and patted dry |
| 6 | Ounces Monterey Jack cheese, cubed |
| ¼ | Cup red onion, slivered |
| ½ | Lemon Juice |
| To taste | Salt and pepper |
| 2 | Avocados chopped |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 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.
Step 2
Toss the pasta with olive oil and place on a baking sheet to cool.
Step 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.
Elbows
Elbows, Gomiti or Chifferi in Italian, is named for its twisted tubular shape that can vary in size and be either smooth or ridged. Pasta Elbows originated from Northern and Central Italy, where they are traditionally used in soups.
Barilla® Elbow pasta is made with non-GMO ingredients. For more information, please read our position.
- Shape Short
- Cook time 7–8 mins
- Range Classic Blue Box