Pesto Pasta Salad with Avocado & Chicken

Blue Box Elbows

Made with

Barilla Elbows

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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
  • Juice from ½ lemon
  • Salt and pepper to taste
  • 2 avocados, chopped

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  • 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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