Tangy Chicken Pasta Salad with Zesty Lemon Herbs (Print Version)

Tangy chicken pasta salad, bright with lemon and herbs. My go-to for quick weeknight meals or sunny picnics. So fresh, so easy!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High-protein, Customizable

# Ingredients:

→ Pasta & Protein Base

01 - 8 oz short pasta (fusilli or rotini)
02 - 2 cups cooked chicken breast, diced (rotisserie chicken works wonders!)

→ Vibrant Veggies

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 cup red onion, finely diced

→ Zesty Dressing Essentials

06 - 1/2 cup extra virgin olive oil
07 - 1/4 cup fresh lemon juice (from about 2 lemons)
08 - 1 tbsp Dijon mustard
09 - 1 tsp honey
10 - 2 cloves garlic, minced
11 - 1/4 cup fresh dill, chopped
12 - 1/4 cup fresh parsley, chopped
13 - 1 tsp dried oregano
14 - 1/2 tsp salt (or to taste)
15 - 1/4 tsp black pepper (or to taste)

→ Fresh Finishing Touches

16 - 1/2 cup crumbled feta cheese
17 - 1/4 cup Kalamata olives, halved (optional)

# Instructions:

01 - First things first, get a big pot of water boiling for your pasta. Don't forget to salt the water generously – it’s the only chance you get to season the pasta itself, and honestly, I forget sometimes and regret it! Cook your fusilli or rotini according to package directions until it's al dente. That means it should still have a little bite to it, not mushy. Once it’s done, drain it well and rinse it with cold water to stop the cooking process and cool it down. This is crucial for a cold pasta salad, trust me.
02 - While the pasta is doing its thing, you can get all your other components ready. Dice your cooked chicken into bite-sized pieces. Halve those vibrant cherry tomatoes, dice the cucumber, and finely mince that red onion. If you're like me and raw onion can be a bit much, soak the diced red onion in a small bowl of cold water for about 10 minutes, then drain. It mellows out the flavor beautifully, a trick I picked up after one too many onion-heavy salads!
03 - Now for the star of the show, the dressing! In a medium bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and honey. See how it starts to come together? Then, mince your garlic and finely chop your fresh dill and parsley. Add the garlic, fresh herbs, dried oregano, salt, and black pepper to the dressing. Whisk it all together until it’s beautifully combined and smells absolutely incredible. Give it a little taste – seriously, you want to make sure it’s just right!
04 - Once your pasta is cool, your chicken and veggies are prepped, and your dressing is ready, it’s time to bring it all together. In a large mixing bowl, combine the cooled pasta, diced chicken, cherry tomatoes, cucumber, and red onion. Pour that glorious lemon herb dressing over everything. This is where the magic happens! Gently toss it until all the ingredients are evenly coated. I usually use a big spoon and a spatula to really get in there without mashing the pasta.
05 - Now for the good stuff! Gently fold in the crumbled feta cheese. If you’re using Kalamata olives, toss those in too. I love seeing the little pops of purple and white against the vibrant greens and reds. Give it one more gentle stir to distribute everything. This is where your lemon herb chicken pasta salad starts to look like a true masterpiece, even if my kitchen counter still has stray pieces of dill on it.
06 - Cover the bowl and pop your beautiful lemon herb chicken pasta salad into the fridge for at least 30 minutes, or even better, an hour. This chilling time allows all those amazing flavors to meld together and deepen. Trust me, it makes a huge difference. When you pull it out, give it another quick toss, maybe a sprinkle of extra fresh dill if you’re feeling fancy, and serve it up! It should be bright, fresh, and utterly delicious.

# Notes:

01 - Always use fresh lemon juice and fresh herbs; it makes *all* the difference in this lemon herb chicken pasta salad.
02 - Chilling time is your friend! Let those flavors mingle for at least 30 minutes.
03 - If you're out of feta, goat cheese or even a sprinkle of Parmesan can work, but the tang of feta is special.
04 - Serve with a side of crusty bread to soak up any extra zesty dressing, it's a game changer!

# Tools You'll Need:

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

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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