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

Chicken Pasta Salad Lemon Herb Dressing is a bright, satisfying dish! Tender chicken, al dente pasta, and a vibrant lemon herb dressing make for easy meals.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean-inspired
Dietary: Contains Gluten, Dairy (optional), Chicken

# Ingredients:

→ Main Ingredients

01 - 2 cups cooked chicken breast, shredded or diced
02 - 8 oz short pasta (e.g., fusilli, penne)
03 - 1 pint cherry tomatoes, halved
04 - 1 large cucumber, diced
05 - 1/2 red onion, finely diced

→ Lemon Herb Dressing

06 - 1/4 cup fresh lemon juice (from 1-2 lemons)
07 - 1/2 cup extra virgin olive oil
08 - 2 tbsp fresh dill, chopped
09 - 2 tbsp fresh parsley, chopped
10 - 1 tsp Dijon mustard
11 - 1/2 tsp salt (or to taste)
12 - 1/4 tsp black pepper (or to taste)

→ Optional Fresh Add-ins

13 - 1/2 cup crumbled feta cheese
14 - 1/4 cup Kalamata olives, sliced

→ Finishing Touches

15 - Extra fresh dill or parsley for garnish
16 - Lemon zest (optional)

# Instructions:

01 - First things first, get a big pot of water boiling. Don't forget to generously salt it – like the sea! This is where the flavor truly begins, trust me. Add your pasta and cook according to package directions until it's al dente. You want a little bite, not mush! While it's cooking, I usually smell that lovely starchy aroma filling the kitchen, a sign that good things are coming. Once done, drain it and rinse with cold water to stop the cooking and cool it down. This is crucial for a cold pasta salad, otherwise, everything gets warm and sad.
02 - While the pasta's doing its thing, get all your other ingredients ready. Dice your cooked chicken, halve those cherry tomatoes, chop your cucumber, and finely dice the red onion. If you're using feta or olives, get those ready too. I always lay everything out in little bowls, mise en place style. It makes me feel super organized, even if the rest of my kitchen is chaos. This step honestly makes assembly so much smoother; I've tried rushing it before, and it just leads to frantic chopping and sometimes, a small kitchen disaster.
03 - In a small bowl, whisk together the fresh lemon juice, olive oil, Dijon mustard, and a good pinch of salt and pepper. Now, chop your fresh dill and parsley and stir them into the dressing. Oh, the smell! It’s so bright and fresh, you can almost feel the sunshine. Taste it! Does it need more lemon? More salt? This is your moment to adjust it to your liking. I sometimes add a tiny bit more lemon because I’m a lemon fiend, honestly.
04 - In a large bowl, toss the cooled pasta, diced chicken, cherry tomatoes, cucumber, and red onion. Pour that vibrant lemon herb dressing all over everything. Give it a good, gentle mix until everything is coated. You want every piece of pasta and chicken to get a hug from that dressing. If you're adding feta or olives, now's the time to fold them in. This is where your salad really starts to come together, looking all colorful and inviting!
05 - Cover the bowl and pop it in the fridge for at least 30 minutes, or even better, an hour. This chilling time is important; it allows all those amazing flavors to meld and get cozy together. Honestly, it tastes so much better when it's had a chance to chill. I usually sneak a little taste right before it goes in, and then another one when it comes out, just to make sure the flavors deepened, you know? It's like magic, how the flavors become more harmonious.
06 - Before serving, give the salad another good stir. Sometimes the dressing settles at the bottom, so you want to redistribute all that deliciousness. Give it one last taste and adjust any seasonings if needed. I often add a sprinkle of fresh dill or parsley on top for a final flourish – makes it look extra fancy, even if it's just for a casual lunch. It should look bright, smell fresh, and taste like a little burst of summer!

# Notes:

01 - Always rinse your cooked pasta with cold water for a cold salad; it stops cooking and prevents stickiness.
02 - Don't be shy with the fresh herbs in the dressing; they're the star of this show, honestly.
03 - Let the salad chill for at least 30 minutes; the flavors truly deepen and meld when given time.
04 - Serve with warm, crusty bread to soak up any leftover dressing – a personal favorite!

# Equipment Needed:

01 - Large pot
02 - large mixing bowl
03 - whisk
04 - sharp knife
05 - cutting board

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 25g

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