Description
This Lemon Chicken Pasta Salad is a vibrant and refreshing dish that brings together tender chicken, al dente pasta, and fresh vegetables, all coated in a zesty lemon dressing. Each bite offers a delightful mix of flavors and textures, making it ideal for warm weather or as a year-round favorite.
Ingredients
Units
Scale
For the Salad:
- 2 cups cooked chicken breast, diced or shredded
- 2 cups dry pasta (penne, rotini, or bowtie)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and rinse under cold water to cool and stop further cooking. Set aside.
- Prepare the Chicken: If not using pre-cooked chicken, season chicken breasts with salt and pepper and grill or pan-fry until fully cooked (internal temperature of 165°F). Let cool, then dice or shred.
- Make the Dressing: In a small bowl or jar, combine olive oil, lemon juice, Dijon mustard, honey, minced garlic, and dried oregano. Whisk or shake to blend. Add salt and pepper to taste.
- Assemble the Salad: In a large mixing bowl, combine cooked pasta, chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- Dress the Salad: Pour dressing over the salad and toss gently to coat all ingredients evenly.
- Finish and Serve: Sprinkle with fresh parsley, give a final gentle toss, and serve immediately. Alternatively, refrigerate for an hour to allow flavors to meld.
Notes
Servings: 6 servings
- Prep Time: 20 min
- Cook Time: 20 min
Nutrition
- Serving Size: 6 servings
- Calories: 374 kcal