This pesto chicken, corn, and avocado bacon pasta salad is the perfect quick fix when you want something fresh and satisfying. If you’re searching for summer salad ideas, this one comes together fast with minimal cooking and delivers big flavor in every bite.
Grilled pesto chicken is tossed with a creamy, lemony parmesan dressing, then combined with crisp romaine, sweet grilled corn, crispy bacon, and creamy avocado. It’s a mix of textures and flavors that feels hearty yet fresh at the same time.
It’s the kind of dish you can enjoy for dinner and still look forward to the leftovers the next day. It also works beautifully for casual gatherings, whether you’re hosting friends in the backyard or bringing something along to share.
Lately, it feels like everyone is ready to fully enjoy summer again, with more time spent outdoors and around good food. Recipes like this fit right in—easy to make, full of flavor, and perfect for relaxed entertaining.
This dish also brings back memories of simple summer dinners growing up. Pasta salad was always a staple, tossed together with fresh ingredients and served warm, straight from the kitchen.
One trick that always stands out is tossing hot pasta with cheese so it melts right into every bite. It might not be the traditional approach, but it adds an extra layer of richness that makes the whole salad even more delicious.
Pesto Chicken, Corn, and Avocado Bacon Pasta Salad
This pesto chicken, corn, and avocado bacon pasta salad is the perfect quick fix when you want something fresh and satisfying. If you’re searching for summer salad ideas, this one comes together fast with minimal cooking and delivers big flavor in every bite.
Ingredients
- 1 pound boneless skinless chicken, cut into bite size chunks
- 1/2 cup, plus 2 tablespoons basil pesto, homemade or store-bought
- red pepper flakes, kosher salt, and black pepper
- 1/3 cup extra virgin olive oil
- juice of 1 lemon
- 1/4 cup tahini or avocado oil mayo
- 1 tablespoon dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/3 cup grated parmesan
- 1 pound short cut pasta
- 1 cup cubed cheddar cheese (or parmesan)
- 2 cups croutons (see notes)
- 3 cups shredded romaine lettuce
- 4 ears grilled or steamed corn
- 6 slices cooked bacon, crumbled
- 1 avocado, diced
Instructions
- In a bowl, coat the chicken with 1/2 cup pesto, red pepper flakes, and a generous pinch of salt. Heat a grill, grill pan, or skillet over medium-high heat, then cook the chicken for about 10–12 minutes, turning halfway through, until nicely charred and fully cooked.
- While the chicken cooks, prepare the dressing. In a large salad bowl, whisk together the olive oil, lemon juice, tahini or mayonnaise, Dijon mustard, Worcestershire sauce, Parmesan, and a pinch of red pepper flakes, salt, and pepper.
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain well, then immediately add the hot pasta to the bowl with the dressing. Add the cheddar and 2 tablespoons of pesto, tossing until everything is well coated and combined.
- Slice or chop the cooked chicken, then add it to the pasta along with the croutons, lettuce, corn, and bacon. Toss gently to combine.
- Finish by topping with avocado and seasoning with freshly cracked pepper and salt. Serve warm or chilled.
Notes
Homemade Croutons:
- Set the oven to 425°F.
- In a bowl, combine the bread cubes with olive oil and a pinch of salt, mixing until evenly coated.
- Spread the bread out on a baking sheet in a single layer. Bake for 10–12 minutes, or until crisp and lightly golden.
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