Pasta Salad With Avocado And Chicken Food

PASTA SALAD WITH AVOCADO AND CHICKEN

Pasta Salad With Avocado and Chicken image

Based on a Joy of Cooking recipe, I was looking for something to make with left-over rotisserie chicken and some avocado that needed to be used!

Provided by Linky

Categories Poultry

Time 10m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 cup chicken, shredded (or cut into bite-side pieces)
1 avocado, diced (Hass avocado)
1 cup pasta, any small shape
1 cup grape tomatoes, halves
1/4 cup onion, diced (Valdelia onion)
2 garlic cloves, grated
1 tablespoon capers, drained
4 leaves basil (approximately, minced)
2 tablespoons olive oil (I used Black Olive Oil # 456736)
1/2 lemon, juice of
1 teaspoon lemon peel, grated
salt and pepper
2 -3 cups mixed greens (to serve salad on)

Steps:

Whisk together the oil, lemon juice, salt and pepper. Set aside.
Combine the rest of the ingredients in a bowl (not the lettuce/greens).
Add dressing, toss and serve.
Serve on bed of mixed greens.
Garnish with crumbled feta cheese (optional).

CLASSIC PASTA SALAD WITH MOZZARELLA, AVOCADO AND BASIL

Classic Pasta Salad With Mozzarella, Avocado and Basil image

With its colorful jumble of tomatoes, avocado, olives, mozzarella and cucumber, this has everything you've ever wanted in a pasta salad. But feel free to customize the ingredients to suit your own tastes (see Tip), and to add lemon and salt to the dressing to taste. As long as you don't overcook the pasta, and add it while still hot to the dressing, you really can't go wrong. Make this a few hours ahead so the flavors have a chance to meld, but be sure not to add the avocado until just before serving.

Provided by Melissa Clark

Categories lunch, pastas, salads and dressings, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

3 tablespoons minced shallot or red onion
2 tablespoons fresh lemon juice, plus more to taste
1 tablespoon balsamic vinegar
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon black pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
Fine sea salt, as needed
1 pound short pasta, such as campanelle, fusilli or farfalle
1 ripe avocado, peeled, pitted and diced
1 tablespoon fresh lemon juice
1 pint cherry tomatoes, halved
1/2 cup sliced cucumber
1 pound fresh mozzarella, cut into bite-size cubes
1/4 cup shaved Parmesan
1/4 cup thinly sliced fresh basil

Steps:

To prepare the dressing, in a large bowl, whisk together shallot, lemon juice, balsamic vinegar, salt and pepper. Let sit for 5 minutes, then whisk in oil. Taste and add more salt and-or lemon juice if needed.
Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. While still warm, add the pasta to the bowl with the dressing and toss well. Let pasta cool, soaking up the dressing.
In a medium bowl, gently toss together avocado, lemon juice and a pinch of salt.
Just before serving, add tomato, cucumber, mozzarella and Parmesan to the bowl with the pasta and toss well. Gently fold in avocado and basil.
Drizzle with olive oil, cracked black pepper and salt to taste before serving.

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