Chicken Pasta Salad: Zesty Lemon Herb Dressing (Print Version)
Chicken Pasta Salad with bright lemon herb dressing is a light, flavorful meal. Perfect for quick lunches or easy dinners.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free, Nut-Free
# Ingredients:
→ Base Ingredients
01 -
8 oz short pasta (rotini, penne)
02 -
2 cups cooked chicken, shredded or diced
03 -
1 pint cherry or grape tomatoes, halved
04 -
1 large cucumber, diced
→ Zesty Dressing
05 -
1/2 cup extra virgin olive oil
06 -
1/4 cup fresh lemon juice
07 -
1 tbsp lemon zest
08 -
2 cloves garlic, minced
09 -
1/4 cup fresh dill, chopped
10 -
1/4 cup fresh parsley, chopped
11 -
1/2 tsp red pepper flakes (optional)
12 -
1/2 tsp sea salt
13 -
1/4 tsp black pepper
→ Optional Extras
14 -
1/4 cup finely minced red onion
15 -
A handful of fresh spinach or arugula
# Instructions:
01 -
Get a big pot of salted water boiling, hon. Once it's bubbling like crazy, add your pasta and cook it according to package directions until it's al dente. This is where I always forget to salt the water, oops! You want it tender but still with a little bite, not mushy. Drain it well, then let it cool down a bit. I usually spread it out on a baking sheet to speed things up; nobody wants a warm pasta salad unless it’s intentional. You can even rinse it with cold water if you're in a hurry, but honestly, I don't always do that.
02 -
While the pasta is cooling, grab a small bowl for the lemon herb dressing. Whisk together the olive oil, fresh lemon juice, minced garlic, chopped dill, chopped parsley, red pepper flakes, salt, and black pepper. Give it a good whisk until it’s all emulsified and looks slightly creamy. Taste it! This is your moment to adjust. Does it need more lemon? More salt? Maybe another pinch of pepper? Don't be afraid to tweak it; I always do!
03 -
Now for the fresh stuff! Halve those cherry tomatoes, dice your cucumber, and get your cooked chicken ready. I like to make sure everything is roughly the same size so you get a bit of everything in each bite. I once chopped my cucumber way too big, and it just felt clunky in the salad. Small, even pieces are the way to go here, trust me.
04 -
In a large mixing bowl, toss the cooled pasta, chopped chicken, tomatoes, and cucumber. Make sure everything is evenly distributed. This is where the magic starts to happen! I sometimes get a little messy here, with a rogue tomato flying across the counter, but that's just part of the fun of a lively kitchen, right?
05 -
Pour that glorious lemon herb dressing over the pasta and chicken mixture. Now, gently toss everything together until every piece of pasta, chicken, and veggie is coated in that zesty goodness. I use a big spoon and fork to really get in there. Don't be afraid to get your hands a little dirty if you need to ensure an even coat!
06 -
Cover the bowl and pop your chicken pasta salad lemon herb into the fridge for at least 30 minutes. This chilling time lets all those amazing flavors meld together. Honestly, it tastes even better after an hour or two. When you're ready to serve, give it another quick toss. It should look vibrant, smell incredibly fresh, and taste like pure sunshine!
# Notes:
01 -
Don't overcook the pasta, honestly. Nobody wants mushy pasta salad.
02 -
This salad gets even better the next day, trust me.
03 -
Swap chicken for chickpeas if you're feeling vegetarian, it works!
04 -
A little extra lemon zest just before serving brightens everything up.
# Tools You'll Need:
01 -
Large pot
02 -
mixing bowls
03 -
whisk
04 -
cutting board
05 -
knife
06 -
airtight containers
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 25 g
Total Carbohydrate: 35 g
Protein: 25 g