Name: Lemon-Pesto Chicken & Avocado Bacon Pasta Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1/4 teaspoon black pepper; 1/3 cup grated parmesan; 6 slices cooked bacon, crumbled; 1 pound boneless skinless chicken, cut into bite-size chunks; 1/4 teaspoon red pepper flakes; 1 tablespoon dijon mustard; 1/4 teaspoon kosher salt; 1/4 cup tahini; juice of 1 lemon; 1 pound short cut pasta; 2 cups croutons; 4 ears steamed corn, kernels removed; 3 cups shredded romaine lettuce; 1 avocado, diced; 2 teaspoons Worcestershire sauce; 1 cup cubed cheddar cheese; 1/3 cup extra virgin olive oil; 1/2 cup basil pesto

Pasta Salad

What type of pasta should I use for my Pasta Salad?

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What are some common mistakes to avoid when making Pasta Salad?

This Lemon-Pesto Chicken & Avocado Bacon Pasta Salad is packed with flavor and is the perfect, easy-to-make dish for your next gathering or meal prep. Featuring juicy chicken, crisp bacon, refreshing veggies, and a zesty dressing, this salad will be on regular rotation!

Milk

Fish

Tree Nuts

Wheat

Seasonings

gram

black pepper

Cheese

grated parmesan cheese

Bacon & Sausage

bacon

Poultry

chicken

red pepper flakes

Condiments

dijon mustard

Coarse Salt

Nut Butter

tahini

Fresh Fruit

lemon

Pastas & Noodles

penne pasta

Salad Toppings

crouton

Fresh Vegetables

corn on the cob

shredded lettuce

avocado

Sauces

milliliter

worcestershire sauce

cheddar cheese

Oils

extra virgin olive oil

Pasta Sauces

basil pesto

Carbohydrates

Calories from Fat

Calories

Total polyunsaturated fatty acids

Calcium

Minerals

Vitamin A

Vitamins

Folic Acid (B9)

Saturated Fat

Total monounsaturated fatty acids

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Thiamin (B1)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Dietary Fiber

Sugar

Iron

Riboflavin (B2)

Niacin (B3)

Vitamin D

Vitamin K

Vitamin E

Alpha-carotene

Beta-cryptoxanthin

Lactose

Water

Protein

Cholesterol

Trans fatty acids

Lycopene

Selenium

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Fiesta Pasta Salad with Smoky Chipotle Dressing

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Smoky BBQ Ranch Tofu Pasta Salad

A tasty, vegan pasta salad bursting with colors and loaded with vegetables. This easy-to-make dish will quickly become a family favorite!

Colorful Veggie Pasta Salad

Lemon-Pesto Chicken & Avocado Bacon Pasta Salad

Baking Goods

Dairy

Meat & Seafood

Condiment & Toppings

Produce

Pasta, Sauces, Grain

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In a bowl, combine the chicken, basil pesto, red pepper flakes, kosher salt, and black pepper. Mix well and let marinate for 15 minutes.

While chicken is marinating, preheat your oven to 375°F.

Place the marinated chicken on a baking sheet and bake for 20-25 minutes, or until chicken is cooked through.

In a large salad bowl, whisk together the extra virgin olive oil, lemon juice, tahini, dijon mustard, Worcestershire sauce, grated parmesan, and a pinch each of salt and pepper until well combined.

Cook the pasta in a large pot of boiling salted water until al dente, according to package directions. Drain and immediately add the hot pasta to the dressing.

Add the cubed cheddar cheese to the pasta and toss to combine.

Add the cooked chicken, croutons, shredded romaine lettuce, corn kernels, and crumbled bacon to the pasta. Gently toss to combine all the ingredients.

Top the pasta salad with diced avocado, adjusting the seasoning with salt and pepper to taste. Serve warm or chilled.

Lemon-Pesto Chicken & Avocado Bacon Pasta Salad

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