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Lemon Chicken Pasta Salad

A simple chicken pasta salad with a delicious lemon herb dressing!
Prep Time15 minutes
Total Time15 minutes
Course: Dinner, entree, lunch, Main Course, main dish
Cuisine: American
Keyword: chicken pasta salad recipe, chicken salad recipe, lemon chicken pasta salad, lemon chicken pasta salad recipe
Servings: 4 servings
Author: Chelsea Lords

Ingredients

Salad

  • 8 ounces cooked pasta such as farfalle, rotini, fusilli, or penne
  • 1 cup chopped cooked chicken
  • ½ cup drained and chopped sun-dried tomatoes
  • ½ cup drained and coarsely chopped jarred marinated artichoke hearts
  • 1 cup diced English cucumber
  • ⅓ cup coarsely chopped kalamata olives
  • 2 cups lightly packed fresh arugula
  • ¼ cup coarsely chopped fresh parsley
  • 1 cup pitted and chopped avocado
  • ⅓ cup crumbled feta cheese

Dressing

  • ¼ cup red wine vinegar
  • 1 ½ tablespoons dijon mustard
  • ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon minced garlic
  • 1-2 teaspoons honey
  • ½ cup olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • salt to taste
  • ground black pepper to taste

Instructions

  • Add 8 ounces cooked pasta, 1 cup chopped cooked chicken, ½ cup drained and chopped sun-dried tomatoes, ½ cup drained and coarsely chopped jarred marinated artichoke hearts, 1 cup diced English cucumber, ⅓ cup coarsely chopped kalamata olives, 2 cups lightly packed fresh arugula, ¼ cup coarsely chopped fresh parsley, 1 cup pitted and chopped avocado, and ⅓ cup crumbled feta cheese to a large bowl and toss until combined. Reserve the avocado and feta cheese on the side if you will not be serving the salad right away.
  • Make the dressing by adding ¼ cup red wine vinegar, 1 ½ tablespoons dijon mustard, ½ teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon minced garlic, 1-2 teaspoons honey, ½ cup olive oil, and 3 tablespoons freshly squeezed lemon juice to a small bowl and whisk to combine. Alternatively, you may add this all to a jar, close the lid, and shake it until combined.
  • Season the dressing with salt and ground black pepper to taste.
  • Before serving toss the salad with the dressing, reserving as much as you would like on the side. If you reserved the avocado and feta cheese on the side, add those when adding the dressing.

Nutrition

Calories: 583kcal | Carbohydrates: 35g | Protein: 18g | Fat: 43g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 37mg | Sodium: 527mg | Potassium: 914mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1124IU | Vitamin C: 27mg | Calcium: 143mg | Iron: 4mg

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