A refreshing salad anyone can make! Imagine creamy avocado with tender chicken and delicious pasta. It’s also dairy-free!

When summer hits, I know it’s time to take out my refreshing recipes.

This chicken avocado pasta salad delivers vibrant flavors with tender shredded chicken, creamy avocado, and fresh herbs tossed with a zesty vinaigrette.

It’s perfect for meal prep, potlucks, or busy weeknights when you need a quick, yet delicious and healthy dinner.

And, the best thing is that it only takes 15 minutes to make.

I have brought this pasta to multiple potlucks now and everyone absolutely loved it! Refreshing, light, but it’s still made with pasta.

So it’s comforting but light. The perfect combination of refreshing flavors yet the feel that you’re having a little something special.

Ingredients and Substitutes

Chicken breasts, cooked and shredded (2 medium) – For a vegetarian option, you can replace them with chickpeas or extra firm tofu. And, if you want to save time, you can use rotisserie chicken.

Avocados, pitted and diced (2 ripe) – I recommend keeping this ingredient since it’s one of the main ingredients. But, if you don’t have enough avocados, you can use diced cucumbers.

Cooked rotini pasta, cooled down (1 lb) – Feel free to swap rotini with any other pasta like penne or fusilli. You can also use whole-grain pasta to add more nutrients to the meal.

Red onion, finely chopped (1/2 small) – Shallots can be a milder option if you find red onions too strong.

Cherry tomatoes, halved (1 cup) – Try replacing them with sun-dried tomatoes for a richer flavor.

Fresh basil, chopped (1/2 cup) – Replace basil with fresh parsley or cilantro.

Salt and black pepper, to taste

DRESSING

White wine vinegar (1/4 cup) – Apple cider vinegar or lemon juice are also great alternatives.

Italian seasoning (1 tbsp) – You can replace it with a mix of dried oregano, thyme, and rosemary.

Extra-virgin olive oil (1/2 cup) – Substitute with olive oil.

Salt and black pepper, to taste

How to Make Chicken Avocado Pasta Salad

Step 1. Add all the dressing ingredients into a jar.

Step 2. Shake the jar to combine all the ingredients.

Step 3. Grab a large bowl, and add the chicken and the pasta.

Step 4. Add the red onion.

Step 5. Add the tomatoes and the avocado.

Step 6. Give everything a good stir to combine all the ingredients.

Step 7. Add the dressing and toss the ingredients to make sure everything is coated. Garnish with fresh basil before serving.

How I Would Modify This Recipe

• Boost the Flavor: You can add other ingredients like mushrooms, sweet bell peppers, cucumbers, or corn kernels.
• Mediterranean Style: Add Kalamata olives, sun-dried tomatoes, and crumbled feta. You can also replace the Italian seasoning with dried oregano and some garlic powder.
• Mexican Style: Include black beans, corn, and jalapeño slices. You can also swap the basil for cilantro and add cumin and chili powder to the dressing.
• Low–Carb Option: Replace the pasta with spiralized zucchini or cauliflower rice.

My Storage Tips

This is a great recipe to use when you want to meal prep for the week.

Store in an airtight container for up to 3 days. I do recommend leaving out the avocado and adding fresh when you are ready to have it.

This will prevent the avocado from browning. And, if not, you can add some lime to the avocado to reduce the browning.

Now, if you are using this recipe for meal prepping, you can prepare everything separately and combine it just before serving. This is going to create a fresher option.

This recipe doesn’t freeze well due to the avocado. So, make sure you are only placing it in the fridge.

My Other Pasta Salads

• Italian Chicken Pasta Salad