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As the days grow warmer and the sun lingers longer in the sky, our cravings often shift towards light, refreshing meals that can be enjoyed both indoors and outdoors. One such dish that perfectly encapsulates the essence of summer is Cold Chicken Pasta with Zesty Lemon Vinaigrette. This delightful recipe is not only a feast for the eyes but also a celebration of vibrant flavors and textures, making it an ideal choice for picnics, barbecues, or casual gatherings.

Cold Chicken Pasta with Lemon Vinaigrette

Discover the perfect summer dish with this Cold Chicken Pasta featuring a vibrant Zesty Lemon Vinaigrette. Ideal for warm days, this refreshing meal combines tender chicken, al dente pasta, and colorful fresh vegetables, all tossed together in a bright, homemade dressing. Not only is it nutritious, packed with lean protein and vitamins, but it's also versatile, letting you customize it to your taste. Perfect for picnics, meals, or gatherings, elevate your dining experience with this delicious, healthy option.

Ingredients
  

8 oz pasta (fusilli or penne are excellent choices)

2 cups cooked chicken, shredded or cubed

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup bell pepper, diced (any color for a vibrant mix)

½ cup red onion, thinly sliced

¼ cup fresh basil, chopped

¼ cup fresh parsley, chopped

½ cup feta cheese, crumbled (optional)

Salt and pepper to taste

For the Lemon Vinaigrette:

¼ cup extra virgin olive oil

3 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 teaspoon Dijon mustard

1 teaspoon honey (optional for a touch of sweetness)

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot, bring a generous amount of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold running water to halt the cooking process and cool it down. Ensure it is drained thoroughly to avoid excess water in your salad.

    Prepare the Chicken: If you haven't already, shred or cube your cooked chicken. A rotisserie chicken makes for a convenient and flavorful option!

      Chop the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, bell pepper, and thinly sliced red onion. This colorful array of vegetables adds both texture and flavor to your dish.

        Make the Vinaigrette: In a small bowl or a mason jar, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, and honey (if using) until the ingredients are well combined. Season with a pinch of salt and pepper, tasting as you go to ensure the flavors balance to your preference.

          Combine Ingredients: Add the cooled pasta and the cooked chicken into the bowl with the chopped vegetables. Pour in the lemon vinaigrette and gently toss everything together until each ingredient is evenly coated with the dressing.

            Add Herbs and Cheese: Carefully fold in the chopped fresh basil and parsley for a burst of herbal flavor. If desired, sprinkle crumbled feta cheese on top for an added layer of creaminess and tang.

              Chill: Cover the pasta salad and place it in the refrigerator for at least 30 minutes. This resting period allows the flavors to meld beautifully. You can even prepare it a few hours in advance for the best taste!

                Serve: Just before serving, give the pasta a good toss to re-mix the ingredients. Taste and adjust seasoning with additional salt and pepper if necessary. Enjoy your Cold Chicken Pasta with Lemon Vinaigrette chilled!

                  Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings

                    - Presentation Tips: Serve in large bowls or on individual plates. Garnish with additional basil leaves or a sprinkle of feta for a refined look. A few lemon wedges on the side add freshness and a bright color contrast!