Description
A creamy dairy-free pasta salad made with ripe avocado, shredded chicken, bowtie pasta, and a bright lime-cilantro dressing. Refridgerated for maximum flavor balance and a satisfying summer meal.
Ingredients
12 oz bowtie pasta
2 cups shredded grilled/roasted chicken
2 ripe avocados (preferably Hass)
1 cup halved cherry tomatoes
2 tbsp lime juice
1/4 cup chopped cilantro
1 tbsp extra virgin olive oil
1 clove minced garlic
1/4 tsp salt for dressing
1 tsp optional lime zest
Instructions
Boil 6 cups water with 1 tsp salt. Cook bowtie pasta 3-5 minutes until al dente
Drain pasta, reserving 1/2 cup cooking water
In large bowl, mash 2 ripe avocados with lime juice and olive oil
Mix in minced garlic and 1/4 tsp salt
Blend in warm pasta until evenly coated, adding reserved water if needed
Add chicken, cherry tomatoes, and chopped cilantro
Chill sealed container 30 minutes before serving
Notes
Use warm pasta (not boiling) for emulsification
Add lime zest for extra brightness
Toasted pepita seeds add texture
Store chicken separately if planning ahead
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 180mg