A refreshing pasta salad combining tender pasta, juicy chicken, and a zesty lemon parmesan dressing, perfect for picnics or quick lunches.
Ingredients
Scale:
8 oz (about 2 cups) pasta (penne or rotini)
2 cups cooked chicken, diced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red onion, finely chopped
½ cup fresh parsley, chopped
½ cup grated Parmesan cheese
⅓ cup olive oil
¼ cup fresh lemon juice (about 2 lemons)
1 clove garlic, minced
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
Cook the pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water. Set aside.
Prepare the chicken: Grill or bake raw chicken until cooked through, about 20-25 minutes, then dice. Alternatively, use pre-cooked rotisserie chicken.
Mix the vegetables: In a large bowl, combine cooked pasta, diced chicken, cherry tomatoes, cucumber, red onion, and parsley. Toss gently.
Make the dressing: Whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined.
Combine everything: Pour dressing over the pasta salad and sprinkle with Parmesan cheese. Toss until evenly coated.
Chill: Cover and refrigerate for at least 30 minutes before serving.
