Go Back
As the temperatures rise and the days grow longer, the prospect of enjoying a refreshing meal becomes increasingly appealing. Chilled pasta salads offer a delightful solution for those seeking a light yet satisfying dish, particularly during warm weather or busy lunch hours. Among the myriad of pasta salad options, Chilled Lemon Herb Chicken Pasta stands out as an exquisite blend of flavors and textures. This dish not only tantalizes the taste buds but also embodies simplicity and versatility, making it an ideal choice for family gatherings, picnics, or even meal prep for the week ahead.

Cold Chicken Pasta with Lemon Vinaigrette

Discover a refreshing twist on pasta with this Chilled Lemon Herb Chicken Pasta recipe. Perfect for warm days and busy lunches, this dish combines rotini pasta, tender chicken, vibrant vegetables, and a zesty lemon vinaigrette for a satisfying and nutritious meal. It's easy to prepare and ideal for picnics or family gatherings. Packed with lean protein and colorful veggies, this pasta salad is not only delicious but also a healthy choice. Enjoy the summer flavors in every bite!
Print Recipe Pin Recipe

Ingredients
  

2 cups rotini pasta

2 cups cooked chicken breast, shredded or diced (leftover or freshly cooked)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red onion, thinly sliced

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/4 cup grated Parmesan cheese (optional, for garnish)

Lemon Vinaigrette:

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey (or agave syrup, for a vegan option)

Salt and freshly ground black pepper, to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until it is al dente. Once done, drain the pasta and rinse it under cold water to halt the cooking process and cool it down. Transfer the pasta to a large mixing bowl.

    Prepare the Chicken: If you are using leftover chicken, ensure it is shredded or diced into uniform, bite-sized pieces. For fresh chicken, grill or sauté it until fully cooked through (internal temperature should reach 165°F or 74°C), then cut it into small pieces.

      Make the Lemon Vinaigrette: In a small mixing bowl, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, and honey. Whisk together until fully emulsified and smooth. Season with salt and freshly ground black pepper to taste. Taste your vinaigrette and adjust with more lemon juice or honey if desired for balance between acidity and sweetness.

        Combine Ingredients: In the bowl with the cooled pasta, gently fold in the cooked chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, chopped parsley, and chopped basil. Drizzle the prepared lemon vinaigrette over the top and mix well to ensure all ingredients are coated evenly.

          Toss and Chill: Using a large spoon or spatula, gently toss all the ingredients until they are thoroughly combined and the vinaigrette coats everything evenly. Cover the bowl with plastic wrap or a lid and refrigerate it for a minimum of 30 minutes. This chilling step allows the flavors to meld beautifully together.

            Serve: Before serving, give the pasta salad a gentle toss to redistribute the vinaigrette. If desired, sprinkle with freshly grated Parmesan cheese for an extra layer of flavor. Serve chilled as a refreshing dish for lunch or dinner.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4