Chicken Avocado Pasta Salad

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• 8 ounces dry rotini pasta
  Ingredient note

  Source: 8 ounces dry rotini pasta
• 1 ½ cups chopped cooked chicken breast
  Ingredient note

  Source: 1 ½ cups chopped cooked chicken breast
• 1 cup cherry tomatoes (halved)
  Ingredient note

  Source: 1 cup cherry tomatoes (halved)
• ⅓ cup chopped red onion
  Ingredient note

  Source: ⅓ cup chopped red onion
• ⅓ cup chopped fresh basil
  Ingredient note

  Source: ⅓ cup chopped fresh basil
• ¼ cup crumbled feta cheese
  Ingredient note

  Source: ¼ cup crumbled feta cheese
• 2 tablespoons chopped fresh Italian parsley
  Ingredient note

  Source: 2 tablespoons chopped fresh Italian parsley
• 1 each large or 2 small avocados (chopped)
  Ingredient note

  Source: 1 large or 2 small avocados (chopped)
• ½ cup extra virgin olive oil
  Ingredient note

  Source: ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
  Ingredient note

  Source: ¼ cup red wine vinegar
• 4 teaspoons Dijon mustard
  Ingredient note

  Source: 4 teaspoons Dijon mustard
• 1 teaspoon Italian seasoning
  Ingredient note

  Source: 1 teaspoon Italian seasoning
• 1 teaspoon sugar
  Ingredient note

  Source: 1 teaspoon sugar
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper (or to taste)
  Ingredient note

  Source: ¼ teaspoon freshly ground black pepper (or to taste)

1. Boil the pasta in salted water according to the package directions.
2. Meanwhile combine the dressing ingredients in a small mason jar and shake well to emulsify and thicken the dressing. Set aside.
3. Drain the cooked pasta well and transfer it to a medium serving bowl. Pour about half of the dressing over the hot cooked pasta and toss well to coat. Let the pasta stand at room temperature for for about 20 minutes or more to cool a bit before adding the remaining ingredients. You can transfer it to the fridge if you'd like to speed this up.
4. Add the chicken, cherry tomatoes, onion, basil, feta, and parsley to the pasta and toss to combine. Add as much of the remaining dressing as you’d like and toss again. Gently fold in the avocado. Serve immediately or cover and chill until ready to serve (if making ahead, don't add avocado until ready to serve).