Ingredients:

  • 1 pound (450g) pasta (rotini, penne, or fusilli)
  • 1 pound (450g) boneless, skinless chicken breasts (or 2 cups shredded cooked chicken)
  • 2 ripe avocados, diced
  • 1 pint (500g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely chopped
  • 1/4 cup (5g) fresh basil leaves, chopped
  • 1/4 cup (5g) fresh parsley, chopped
  • 1/4 cup (40g) crumbled feta cheese (optional)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon (5ml) honey or maple syrup (optional)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking.
  2. If using raw chicken, cook it. Grill, bake, or sauté until cooked through (internal temperature reaches 165°F/74°C). Let cool slightly, then dice or shred. (Alternatively, use pre-cooked or leftover chicken to save time).
  3. Whisk together olive oil, lemon juice, Dijon mustard, garlic, honey (if using), oregano, red pepper flakes (if using), salt, and pepper in a small bowl.
  4. In a large bowl, combine the cooked pasta, cooked chicken, avocado, cherry tomatoes, red onion, basil, parsley, and feta cheese (if using).
  5. Pour the lemon-herb dressing over the salad and toss gently to combine.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. (This step is optional, but it really elevates the taste!)
  7. Serve chilled or at room temperature.