Lemon Parmesan Pasta Salad with Chicken
This Lemon Parmesan Pasta Salad with Chicken is a light, fresh pasta salad made with tender chicken, pasta, parmesan, and a bright lemon-garlic vinaigrette. It’s easy to throw together and perfect for lunches, meal prep, or summer gatherings.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Pasta, Salad
Keyword: Lemon Parmesan Pasta Salad with Chicken
Calories: 429kcal
Author: Amanda Rettke--iamhomesteader.com
Salad
- 12 ounces farfalle, or other short pasta like rotini or cavatappi
- 3 cups shredded rotisserie chicken, skin removed
- 2 cups baby spinach, thinly sliced
- 1 cup (canned or jarred) artichoke hearts, well-drained, chopped
- 1 cup (100 g) Parmesan cheese, freshly grated
Lemon-Garlic Vinaigrette
- ¼ cup fresh lemon juice, from about 2 lemons
- 1 teaspoon garlic, minced
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper
- ⅓ cup extra virgin olive oil
To Serve
- Extra grated parmesan
- Lemon wedges
- Freshly cracked black pepper
Cook the pasta in salted water according to package directions until al dente. Drain and rinse briefly under cold water to stop the cooking. Let cool slightly.
In a small bowl or jar, whisk together lemon juice, garlic, Dijon mustard, salt, and pepper. Slowly whisk in the olive oil until the dressing is smooth and emulsified.
In a large bowl, combine cooled pasta, shredded chicken, spinach, artichoke hearts, and parmesan cheese.
Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
Serve immediately or refrigerate for 30 minutes to 24 hours to let the flavors come together. Toss again before serving and garnish with additional parmesan, lemon wedges, and freshly cracked black pepper, if desired.
Serving: 1portion | Calories: 429kcal