Gluten-Free, Dairy-Free, Serves 6

Ingredients:

• 12 ounces gluten-free pasta (such as brown rice or quinoa pasta)
• 2 cups cooked and shredded chicken breast (about 2 small chicken breasts)
• 1 cup fresh or frozen corn kernels, cooked and cooled
• 1 large avocado, diced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped walnuts (optional)
• Salt and pepper to taste

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup chopped walnuts
• 2 cloves garlic, peeled
• 1/4 cup olive oil
• 1/4 cup nutritional yeast (or grated Parmesan cheese, if not dairy-free)
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Directions:

Cook the gluten-free pasta according to package instructions. Drain and rinse with cold water to stop the cooking process. In a large bowl, combine the cooked pasta, shredded chicken, cooked corn, diced avocado, chopped basil, and chopped parsley. To make the pesto, combine the fresh basil leaves, chopped walnuts, and garlic in a food processor. Pulse until coarsely chopped. Add the olive oil, nutritional yeast (or grated Parmesan cheese), and lemon juice to the food processor.

Process until the mixture forms a smooth sauce. Season with salt and pepper to taste. Add the pesto sauce to the pasta salad and toss to combine. If the salad seems dry, add additional olive oil or a splash of water to loosen the pesto. Season the pasta salad with salt and pepper to taste. If desired, sprinkle with additional chopped walnuts for extra crunch. Chill the Pesto Chicken Corn Avocado Pasta Salad in the refrigerator for at least 30 minutes before serving. Serve the salad cold or at room temperature.