Lemon Chicken Pasta Salad
This bright and zesty pasta salad is the perfect weeknight dinner, featuring tender pasta, juicy chicken, and crisp vegetables tossed in a light, creamy lemon dressing. It's a vibrant, satisfying dish that comes together in about 30 minutes and is ideal for meal prep or a quick, healthy meal.
Equipment
- Large pot
- Colander
- small mixing bowl
- Whisk
- Large mixing bowl
- Chef's knife
- Cutting board
- Measuring cups and spoons
- zester or microplane
- citrus juicer
- Spatula or large spoon
Ingredients
- 2 cups cooked, shredded chicken rotisserie chicken works well
- 1 large lemon zested and juiced
- ½ cup plain Greek yogurt or mayonnaise
- ¼ cup extra-virgin olive oil
- ½ cup finely diced red onion
- 1 cup halved cherry tomatoes
- ½ cup chopped fresh parsley
- ¼ cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta in a colander; do not rinse.
- While the pasta cooks, make the dressing: In a small bowl, whisk together the lemon zest, lemon juice, Greek yogurt (or mayonnaise), olive oil, a generous pinch of salt, and several grinds of black pepper. Taste and adjust seasoning; it should be punchy and bright.
- Transfer the hot, drained pasta to a large mixing bowl. Pour about half of the dressing over the warm pasta and toss gently to coat. Let it cool for about 10 minutes.
- Once the pasta has cooled slightly (warm, not hot), add the shredded chicken, diced red onion, halved cherry tomatoes, and chopped parsley. Pour the remaining dressing over the top and toss everything together until evenly coated.
- Gently fold in the grated Parmesan cheese. Taste and adjust the seasoning with more salt, pepper, or a squeeze of lemon juice if desired.
- For best flavor, cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Notes
For a lighter version, use Greek yogurt instead of mayonnaise. This salad is excellent for meal prep and can be stored in an airtight container in the refrigerator for up to 3 days. To add crunch, toss in 1/2 cup of toasted pine nuts or slivered almonds just before serving. For a smoky twist, add 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper to the dressing.