Chicken Pasta Salad Lemon Herb Dressing: Zesty & Light (Print Version)

Chicken Pasta Salad Lemon Herb Dressing is a bright, zesty dish I often whip up. It's easy, packed with flavor, and perfect for any gathering or simple lunch.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Contemporary American
Dietary: High Protein

# Ingredients:

→ Main Stars

01 - 2 cups shredded rotisserie chicken (about 1/2 of a standard rotisserie chicken)
02 - 8 oz penne pasta (or other short pasta like rotini, farfalle)

→ Fresh Add-ins

03 - 1 cup cherry tomatoes, halved
04 - 1/2 English cucumber, diced
05 - 1/4 red onion, thinly sliced
06 - 1/2 cup crumbled feta cheese

→ Zesty Lemon Herb Dressing

07 - 1/4 cup extra virgin olive oil
08 - 3 tablespoons fresh lemon juice (from 1-2 lemons)
09 - 1 tablespoon Dijon mustard
10 - 2 cloves garlic, minced
11 - 1/4 cup fresh dill, chopped
12 - 1/4 cup fresh parsley, chopped
13 - 1/2 teaspoon salt (or to taste)
14 - 1/4 teaspoon black pepper (or to taste)

→ Garnish & Make it Yours

15 - Extra fresh dill or parsley for garnish (optional)
16 - Pinch of red pepper flakes for a little kick (optional)

# Instructions:

01 - First things first, get that pasta water boiling! I always forget to salt the water generously, but don't you make my mistake. Add a good pinch of salt – it seasons the pasta from the inside out, you know? Cook the penne according to package directions until al dente. While it’s cooking, I usually start prepping everything else. Once it’s done, drain it and rinse it *really well* with cold water to stop the cooking and cool it down. This is crucial for a non-clumpy pasta salad!
02 - While your pasta is cooling, shred your rotisserie chicken if you haven't already. I like a mix of bigger chunks and smaller shreds for texture. Then, get to chopping! Halve those cherry tomatoes, dice your cucumber, thinly slice the red onion (super thin, trust me on this), and give your fresh dill and parsley a good chop. I always make a little mess with the herbs, honestly, but the smell is divine.
03 - In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper. I usually taste it at this point and adjust the lemon or salt. Sometimes I add a tiny pinch of sugar if my lemons are extra tart. This is where the magic happens, that bright, zesty aroma just fills the kitchen!
04 - In a large bowl, gently combine your cooled pasta, shredded chicken, cherry tomatoes, cucumber, red onion, and crumbled feta. Make sure everything is in there, I sometimes miss a tomato or two lurking at the bottom of the chopping board. Pour that glorious Chicken Pasta Salad Lemon Herb Dressing all over the ingredients. Give it a good, gentle toss until everything is coated. You want every bit of pasta and chicken to feel the love from that dressing!
05 - This is the hardest part for me, waiting! Cover the bowl and pop it in the fridge for at least 30 minutes, but honestly, an hour or two is even better. This chilling time lets all those amazing flavors meld together. I've been impatient and eaten it right away, and it's good, but it's *so much better* after it's had a chance to chill. Don't skip this step!
06 - When you’re ready to serve, give the salad another quick toss. Sometimes I'll add a little extra fresh dill or parsley on top for a pop of color and freshness. Taste it again and add a little more salt or pepper if it needs it. This Chicken Pasta Salad Lemon Herb Dressing should look vibrant, smell incredibly fresh, and taste like a sunny day. It's truly a dish that makes you smile!

# Notes:

01 - Always rinse your cooked pasta with cold water for this salad; it stops cooking and prevents stickiness.
02 - Don't skimp on fresh herbs; they make the lemon herb dressing sing, I've learned this the hard way.
03 - Taste the dressing before adding it to the salad and adjust seasonings – it's easier to fix then!
04 - For an extra flavor punch, marinate your chicken (if not using rotisserie) in some lemon juice and herbs before cooking.

# Equipment Needed:

01 - Large pot
02 - large mixing bowl
03 - whisk
04 - chopping board
05 - sharp knife
06 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g

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