Chicken Avocado Pasta Salad

Oooh wee!  My sister created this chicken avocado pasta salad, and I convinced her to share it with all of us!

chicken avocado pasta salad


  • 1 12 oz box tri-color rotini
  • 2 chicken breasts, cooked, shredded (or use some leftover rotisserie chicken!)
  • 2 cups of homemade ranch dressing - adjust amount to your preference (you can use bottled, but if you'll make your own or buy a packet and mix it yourself, it's MUCH BETTER!)
  • 1 small can ripe olives, sliced
  • 6 oz grape tomatoes, halved
  • 1 large avocado
  • parmesan cheese to taste


Cook pasta according to package directions.  Rinse with cold water to cool it off!

Combine pasta with chicken, ranch, olives, and tomatoes.  Refrigerate for at least an hour, but my sister says it's even better if you'll make this one day in advance. 

Cut avocado into chunks and top just before serving so that it stays nice and fresh.  Sprinkle with Parmesan to your preference.

You may want to add a little sea salt and fresh ground pepper to taste.

Enjoy!  Thanks to my sister, Tara for this wonderful recipe and photo!  We love it when she contributes!

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