Name: Pesto Chicken, Corn, and Avocado Bacon Pasta Salad: A Flavorful Summer Dish
Ingredients: 8 oz short pasta (fusilli, rotini, or penne)2 cups cooked chicken, shredded or chopped1 cup corn (grilled, canned, or thawed frozen)6 slices bacon, cooked and crumbled1 avocado, diced1/3 cup pesto (store-bought or homemade)1/4 cup mayonnaise or Greek yogurt (for creaminess)1/2 cup cherry tomatoes, halved (optional)Juice of 1/2 lemonSalt and black pepper, to tasteFresh basil or parsley, for garnish

Ingredients

Scale

8 oz short pasta (fusilli, rotini, or penne)
2 cups cooked chicken, shredded or chopped
1 cup corn (grilled, canned, or thawed frozen)
6 slices bacon, cooked and crumbled
1 avocado, diced
1/3 cup pesto (store-bought or homemade)
1/4 cup mayonnaise or Greek yogurt (for creaminess)
1/2 cup cherry tomatoes, halved (optional)
Juice of 1/2 lemon
Salt and black pepper, to taste
Fresh basil or parsley, for garnish

Instructions

Cook the Pasta: Boil pasta in salted water according to package instructions. Drain, rinse under cold water, and set aside to cool.
Mix the Dressing: In a small bowl, stir together the pesto, mayo (or yogurt), and lemon juice until smooth. Season with salt and pepper.
Assemble the Salad: In a large bowl, combine cooled pasta, chicken, corn, bacon, avocado, and cherry tomatoes if using.
Add Dressing: Pour the pesto mixture over the salad and toss gently to coat all ingredients evenly.

Serve: Garnish with fresh herbs and serve immediately, or chill for 30 minutes before serving for best flavor.