Chicken Pasta Salad with Zesty Lemon-Herb Dressing (Print Version)

Chicken Pasta Salad features tender chicken, al dente pasta, and fresh veggies tossed in a vibrant lemon-herb dressing. A light and satisfying meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mediterranean

# Ingredients:

→ Hearty Foundation

01 - 1 1/2 lbs boneless, skinless chicken breasts
02 - 1 tbsp extra virgin olive oil
03 - 12 oz rotini or orecchiette pasta
04 - Salt and pepper to taste

→ Vibrant Garden Medley

05 - 1 1/2 cups cherry tomatoes, halved
06 - 1 large English cucumber, diced
07 - 1/2 small red onion, thinly sliced
08 - 1 red bell pepper, diced

→ Zesty Herb Elixir

09 - 1/4 cup fresh lemon juice
10 - 1/2 cup extra virgin olive oil
11 - 2 tbsp fresh dill, chopped
12 - 1/4 cup fresh parsley, chopped
13 - 2 cloves garlic, minced
14 - 1 tsp Dijon mustard
15 - 1/2 tsp sea salt
16 - 1/4 tsp black pepper

→ Mediterranean Accents

17 - 3/4 cup crumbled feta cheese
18 - 1/2 cup Kalamata olives, pitted and halved

# Instructions:

01 - Season 1 1/2 lbs boneless, skinless chicken breasts with salt and pepper. Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until internal temperature reaches 165°F. Let rest, then dice. This forms the hearty foundation of your Chicken Pasta Salad with Lemon-Herb Dressing.
02 - Bring a large pot of salted water to a rolling boil. Add 12 oz rotini or orecchiette pasta and cook according to package directions until al dente. Drain thoroughly and rinse with cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
03 - While pasta cooks, prepare your vibrant garden medley. Halve 1 1/2 cups cherry tomatoes, dice 1 large English cucumber and 1 red bell pepper, and thinly slice 1/2 small red onion. Add all prepared vegetables to the large mixing bowl with the cooled pasta.
04 - In a small bowl, whisk together 1/4 cup fresh lemon juice, 1/2 cup extra virgin olive oil, 2 tbsp fresh dill, 1/4 cup fresh parsley, 2 cloves minced garlic, 1 tsp Dijon mustard, 1/2 tsp sea salt, and 1/4 tsp black pepper. This zesty herb elixir is key to your Chicken Pasta Salad with Lemon-Herb Dressing.
05 - Add the diced chicken to the large mixing bowl with the pasta and vegetables. Pour the lemon-herb dressing over the ingredients. Toss gently to ensure everything is evenly coated, creating a cohesive base for your Chicken Pasta Salad with Lemon-Herb Dressing.
06 - Fold in 3/4 cup crumbled feta cheese and 1/2 cup pitted and halved Kalamata olives. Taste and adjust salt and pepper if needed. For optimal flavor, cover and refrigerate the salad for at least 30 minutes before serving.

# Notes:

01 - For a vegetarian option, omit the chicken and add 1 can (15 oz) chickpeas, rinsed and drained, or 1 cup cooked quinoa.
02 - This salad is excellent for meal prep! You can make it a day in advance; the flavors will meld beautifully. Store in an airtight container in the refrigerator for up to 3-4 days.
03 - Serve this refreshing pasta salad as a light lunch, a side dish for a BBQ, or a complete dinner with a crusty baguette.
04 - Feel free to experiment with other fresh herbs like oregano or mint for a slightly different flavor profile in the dressing.

# Tools You'll Need:

01 - Large pot
02 - Large skillet
03 - Cutting board
04 - Sharp knife
05 - Large mixing bowl
06 - Whisk
07 - Measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 627 kcal
Total Fat: 30 g
Total Carbohydrate: 47 g
Protein: 42 g

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