Lemon Chicken Pasta Salad

 A simple chicken pasta salad with a delicious lemon herb dressing!

Top down photo of mediterranean pasta salad

Hi everyone! Chelsea back from Chelsea’s Messy Apron and today I’m sharing one of my all time FAVORITE pasta salad recipes!

Several weeks ago, on a girl’s Bunco night, we were served a delicious pasta salad and ever since then I have not been able to stop thinking about it! So many of my favorite ingredients – sundried tomatoes, pasta, kalamata olives, parsley, and arugula…

And since I can’t get it out of my mind, I had to create my own take/twist on that recipe!

A few notes on this pasta salad:

  1. Grab a pasta that has a lot of ridges: I like using a pasta that has a lot of ridges and texture as it allows for the dressing to coat it better and get into all the nooks and crannies leaving you with a more flavorful pasta salad!
  2. Add your favorites! This pasta salad is LOADED with lots of ingredients. If you aren’t a fan of some (or even a few) of the ingredients, leave them out and simply increase the quantities of the other salad additions. This salad is very easily customizable and you can make it exactly how you’ll love it!
  3. This salad has some chopped rotisserie chicken in it, but you can easily leave it out to make this salad vegetarian. Alternatively, you can cook your own chicken or use some chopped leftover grilled chicken to add some extra protein to the salad.
  4. Use good quality jarred ingredients. The jarred artichokes, olives, and sun-dried tomatoes can be meh or really great depending on the brands you buy. I highly recommend DeLallo’s (not sponsored, I just love their products) sun-dried tomatoes and oil packed artichokes for this salad. You also want to make sure you get the sun-dried tomatoes that are packed in oil and not the sun-dried tomatoes in a packet.

More Pasta Salads from Chelsea’s Messy Apron:

Mexican Street Corn Pasta Salad (READER FAVORITE)

Italian Chicken Pasta Salad

Couscous Greek Salad

Autumn Crunch Pasta Salad

 

Lemon Chicken Pasta Salad

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
A simple chicken pasta salad with a delicious lemon herb dressing!

Ingredients

Salad

  • 8 ounces pasta I used farfalle, any smallish pasta works great!
  • 1 cup rotisserie chicken chopped
  • 1/2 cup sun-dried tomatoes packed in oil, drained and coarsely chopped
  • 1/2 cup jarred marinated artichoke hearts drained and coarsely chopped
  • 1/2 of 1 full English cucumber chopped
  • 1/3 cup kalamata olives coarsely chopped
  • 2 cups lightly packed fresh arugula
  • 1/4 cup fresh flat leaf Italian parsley coarsely chopped
  • 1 small avocado pit removed and coarsely chopped
  • 1/3 cup feta cheese

Dressing:

  • 4 tablespoons red wine vinegar
  • 1 and 1/2 tablespoons dijon mustard do not use regular mustard
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 clove garlic minced
  • 1-2 teaspoons honey
  • 1/2 cup olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • Fine sea salt and freshly cracked pepper to taste

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse it under cold water to help it to stop cooking and come to room temperature. Drain off any water and place in a large bowl.
  2. Add the chopped rotisserie chicken, coarsely chopped sun-dried tomatoes, coarsely chopped artichoke hearts, chopped cucumber, coarsely chopped kalamata olives, arugula, and parsley. Toss. If not eating it right away, cover the salad and store in the fridge. If you are eating this right away (and not having leftovers) add in the avocado and feta cheese.

  3. Meanwhile, prep the dressing. In a mason jar, combine the red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste), honey (add to sweetness preference), olive oil, and freshly squeezed lemon juice. Place the lid on the mason jar and shake to combine. Store dressing in the fridge until ready to dress the salad.

  4. When you’re ready to serve, add the feta and chopped avocado. Dress with the prepared dressing. Adjust any seasonings (salt and pepper) to taste and serve.

Nutrition Facts
Lemon Chicken Pasta Salad
Amount Per Serving
Calories 2383 Calories from Fat 1260
% Daily Value*
Fat 140g215%
Saturated Fat 27g135%
Cholesterol 153mg51%
Sodium 1808mg75%
Potassium 2717mg78%
Carbohydrates 211g70%
Fiber 16g64%
Sugar 35g39%
Protein 76g152%
Vitamin A 870IU17%
Vitamin C 22.5mg27%
Calcium 417mg42%
Iron 10.9mg61%
* Percent Daily Values are based on a 2000 calorie diet.

 

Chelsea Lords

Chelsea is the blogger behind Chelsea’s Messy Apron. She is always experimenting in the kitchen and making new things to eat. “Or I am in the kitchen eating. Both are good.” She tries to eat a balanced diet of healthful foods, but she loves desserts. You will find most of her recipes are healthy and easy, but still taste great! She has found that eating is all about balance and she hopes that that is the case on her site!

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