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Chicken and Veggie Pasta Salad with Lemon Vinaigrette

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A refreshing and colorful pasta salad loaded with chicken, crisp vegetables, and tossed in a bright lemon vinaigrette. Perfect as a light main dish or a side for picnics and potlucks.

Ingredients

Scale
  • 12 oz (340 g) rotini or penne pasta
  • 2 cups cooked chicken breast, cubed or shredded
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup Parmesan cheese, grated (optional)
  • 1/4 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1 tsp honey (optional)
  • Salt and black pepper, to taste

Instructions

  1. Cook pasta in salted water according to package directions until al dente. Drain, rinse under cold water, and set aside.
  2. In a large bowl, combine pasta, chicken, tomatoes, cucumber, bell pepper, onion, olives, and parsley.
  3. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and black pepper until emulsified.
  4. Pour the vinaigrette over the pasta mixture and toss until everything is evenly coated.
  5. Sprinkle with Parmesan cheese if using. Chill for at least 30 minutes before serving.

Notes

  • Best served chilled for a refreshing taste.
  • Can be prepared ahead and refrigerated for up to 3 days.
  • Try substituting chicken with shrimp, tuna, or chickpeas for variation.
  • Whole wheat or gluten-free pasta can be used if preferred.

Nutrition

Find it online: https://tastyera.com/chicken-and-veggie-pasta-salad-with-lemon-vinaigrette/