The Best Avocado and Chicken Pasta Salad

Looking for a fresh, satisfying meal that’s quick, affordable, and perfect for meal prep? This Chicken and Avocado Pasta Salad checks every box. It’s creamy without being heavy, packed with protein, and ideal for busy weeknights, summer lunches, or frugal family meals. If you already have leftover rotisserie chicken on hand, this recipe comes together in under 20 minutes—no stress, no waste, and full of flavor.This Avocado Chicken Pasta uses homemade dressing. You can use the dressing on other pasta dishes too, like Macaroni Salad.

Ingredients:

1/2 cup mayo (you can use homemade)
1 tbsp distilled white vinegar
3 tsp cane sugar
1/4 tsp salt
1 tsp black pepper
1/4 cup milk or almond milk
1 package rotini pasta or your favorite pasta
1 lb. cooked and cubed chicken breast
1/2 cup, cubed red bell pepper
1/2 cup, cubed green bell pepper
1/2 cup, pitted and roughly chopped black olives
1 clove, minced garlic
2 tbsp, fresh and chopped parsley
1 whole, chopped avocado
1/3 cup, red onion

Directions:

Whisk the first six ingredients (from mayo to milk) to make your dressing. Set aside.

Cook your pasta according to package instruction. Drain well. In a separate bowl, pour the homemade dressing to your pasta, while it is still hot. Set aside and let it cool.

In a small bowl, toss the cooked chicken, olives, parsley, red and green peppers, onions, garlic, and black pepper.

Add the veggies with olives to the pasta bowl. Mix and gently toss the avocado.

You can add this to your make-ahead recipe collection. You can either make the dressing ahead of time or the rest of the ingredients chopped ahead of time. Just store it in a nice airtight container inside your fridge. It is light and delicious. You can also use whole wheat pasta and sprinkle a teaspoon of chia seeds on top for a healthy boost.