Description
This refreshing chicken pasta salad combines tender pasta with juicy chicken, fresh vegetables, and a zesty lemon herb dressing.
Ingredients
Scale
- 2–3 cups cooked chicken
- 8 oz pasta (rotini, fusilli, penne, farfalle, or ditalini)
- 2 fresh lemons (for zest and juice)
- 1/4 cup fresh dill (chopped)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh chives (chopped)
- 1/4 cup fresh oregano (optional)
- 1/4 cup fresh mint (optional)
- 1 cup cherry tomatoes (halved)
- 1 English cucumber (diced)
- 1/2 red onion (finely diced)
- 1 bell pepper (finely diced, yellow or orange for sweetness, optional)
- 1 cup blanched asparagus tips (optional)
- 1/2 cup extra virgin olive oil
- 2 cloves garlic (minced)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta shape and cook according to package directions until it’s perfectly al dente. Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and cool it down completely. Set aside.
- Prepare the Chicken: If you’re using pre-cooked rotisserie chicken, simply shred or dice it into bite-sized pieces. If you’re cooking fresh chicken, season your chicken breasts (or thighs) with a little salt, pepper, and perhaps a pinch of dried oregano. Grill, bake, or pan-fry them until fully cooked (internal temperature of 165°F / 74°C). Once cooked, let them rest for a few minutes, then dice or shred into bite-sized pieces.
- Chop the Veggies and Herbs: While the pasta cooks and cools, halve the cherry tomatoes, dice the cucumber, and finely dice the red onion. Wash and pat dry your fresh herbs, then chop them finely. Zest your lemon.
- Whisk the Dressing: In a small bowl or jar, combine the fresh lemon juice, lemon zest, minced garlic, a generous glug of extra virgin olive oil, salt, and freshly ground black pepper. Whisk vigorously until well combined and slightly emulsified. Taste and adjust seasonings.
- Assemble the Salad: In a very large mixing bowl, combine the cooled pasta, cooked chicken, and all of your prepared vegetables. Add most of your finely chopped fresh herbs, reserving a small amount for garnish if desired.
- Dress and Toss: Pour the freshly whisked lemon herb dressing over the pasta mixture. Toss everything gently but thoroughly, ensuring every piece of pasta, chicken, and vegetable is coated in the dressing.
- Chill to Meld Flavors: Cover the bowl and refrigerate the pasta salad for at least 30 minutes, or ideally 2-3 hours.
- Portion for Meal Prep: Once chilled, give the salad a final stir. Divide it into individual airtight meal prep containers.
Notes
- This salad can be made a day in advance to allow flavors to meld.
- Feel free to customize the vegetables based on what’s fresh and in season.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg