Description
A refreshing, protein-packed dish combining juicy chicken, vibrant cherry tomatoes, fragrant basil, and al dente pasta, all tied together with a zesty homemade lemon vinaigrette. This Light Lemon Basil Pasta Salad with Chicken is perfect for warm-weather meals, easy lunches, or potluck gatherings.
Ingredients
For the Salad:
- 2 cups cooked farfalle pasta
- 2 cooked chicken breasts, diced or shredded
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped (optional)
- 1/2 cup fresh basil leaves, torn or ribboned
- 1/4 cup grated Parmesan cheese (or feta)
- Salt and freshly ground black pepper, to taste
For the Lemon Basil Vinaigrette:
- 3 tablespoons extra virgin olive oil
- Juice of 1 large lemon (about 3 tbsp)
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1/2 teaspoon honey (optional)
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the farfalle pasta until al dente. Drain and rinse under cold water. Set aside.
- If using raw chicken, season and cook in a sauté pan until golden and cooked through. Let rest, then dice or shred.
- In a small bowl, whisk together lemon juice, zest, Dijon mustard, minced garlic, honey, salt, and pepper. Slowly whisk in olive oil until emulsified.
- In a large bowl, combine the pasta, chicken, cherry tomatoes, spinach, and basil.
- Pour the vinaigrette over the salad and toss gently to coat.
- Add grated Parmesan cheese and give a final toss.
- Taste and adjust seasoning. Chill for 20–30 minutes before serving if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes