Lemon Chicken Pasta Salad
Try this Lemon Chicken Pasta Salad recipe.
Try this Lemon Chicken Pasta Salad recipe.
- 1 clove garlic minced
- 1/2 cup olive oil
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 tablespoons red wine vinegar
- 3 tablespoons freshly squeezed lemon juice
- 1-2 teaspoons honey
- 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
- 1 and 1/2 tablespoons dijon mustard (do not use regu
- fine sea salt and freshly cracked pepper to taste
- Carbohydrate 12.6028106531227 g
- Cholesterol 167.700000037618 mg
- Fat 61.6888300434172 g
- Fiber 2.72070000818515 g
- Protein 46.8002000061529 g
- Saturated Fat 17.1805740110634 g
- Serving Size 1 1 recipe (603g)
- Sodium 1076.49987496528 mg
- Sugar 9.8821106449375 g
- Trans Fat 3.66008900142222 g
- Calories 794 calories
Step-by-step
- 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.
- 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.
- Meanwhile, prep the dressing. In a mason jar, combine the red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic, ½ teaspoon salt (or to taste), and ⅛ 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.
- 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.
My Easy Weeknight Lemon Chicken Pasta Salad
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between school pick-ups, soccer practice, and the never-ending mountain of laundry, the last thing I want to do is spend hours slaving away in the kitchen. That's why I've become a master of quick, flavorful meals that don't compromise on taste or nutrition. This Lemon Chicken Pasta Salad is a perfect example – it's ready in under 30 minutes, and it's packed with fresh ingredients that everyone in my family loves.
The beauty of this salad lies in its simplicity and versatility. I often use leftover rotisserie chicken, which cuts down on prep time considerably. The lemony dressing is bright and tangy, perfectly complementing the salty feta cheese and the creamy avocado. The sun-dried tomatoes and Kalamata olives add bursts of intense flavor, while the arugula provides a peppery bite. I love using farfalle pasta, but any small pasta shape will work wonderfully. Feel free to adjust the ingredients to your liking – add some grilled shrimp for extra protein, or swap out the arugula for spinach. The possibilities are endless!
One of the things I appreciate most about this recipe is its ability to adapt to different occasions. It's perfect for a light and refreshing lunch, a quick weeknight dinner, or even a potluck contribution. The salad is best served fresh, but it also keeps well in the refrigerator for a day or two, making it ideal for meal prepping. I often make a large batch on Sunday and enjoy it throughout the week. This saves me precious time during the busy workdays, and ensures that my family is always eating healthy and delicious meals.
Beyond the Recipe: A Taste of Simplicity
This Lemon Chicken Pasta Salad is more than just a recipe; it's a symbol of my approach to cooking and life. It's a reminder that delicious, healthy meals don't have to be complicated or time-consuming. With a little planning and a few simple ingredients, you can create a meal that nourishes your body and satisfies your soul. In the hustle and bustle of everyday life, this salad brings a sense of calm and control, a small island of serenity in the midst of the chaos. It's a recipe for a balanced life, one where family, work, and healthy eating can happily coexist.
Tips and Variations:
- Customize your protein: Use grilled chicken, shrimp, chickpeas, or tofu instead of rotisserie chicken.
- Add some crunch: Toss in some toasted pine nuts, chopped walnuts, or croutons for added texture.
- Spice it up: Add a pinch of red pepper flakes to the dressing for a little heat.
- Make it vegetarian: Omit the chicken and add more vegetables like bell peppers or zucchini.
- Meal prep friendly: Make the dressing and chop the vegetables ahead of time to save time during the week.
This Lemon Chicken Pasta Salad isn’t just a meal; it's a testament to the power of simple, fresh ingredients, and a reminder that even the busiest among us can create delicious and healthy meals without sacrificing precious time or energy. So, the next time you're short on time but craving a flavorful and satisfying dinner, reach for this recipe. You won't be disappointed!
Serving Suggestions:
- Serve chilled as a light lunch or dinner.
- Pair with a side of crusty bread for dipping.
- Enjoy it as a light and refreshing side dish at your next barbecue or potluck.
