Dinner

Lemon Chicken Pasta Salad: A Mediterranean Classic Recipe

Name: Lemon Chicken Pasta Salad: A Mediterranean Classic Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 6 boneless, skinless chicken breasts; 12 oz elbow pasta (or any short pasta); 4 tbsp extra virgin olive oil; Zest and juice of 2 large lemons (about 1/3 cup juice); 4 garlic cloves, minced; 1/3 cup fresh parsley, chopped; 1 tsp Dijon mustard; Salt and black pepper to taste; 2 cherry tomatoes, halved; 1 cucumber, diced; 1 green onion, sliced

ByMaya bella April 8, 2026April 8, 2026

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Introduction

This Lemon Chicken Pasta Salad is a fresh and flavorful Mediterranean classic that’s perfect for lunch or a light dinner. Combining tender poached chicken with zesty lemon and crisp vegetables, it’s a vibrant dish that’s quick to prepare and sure to impress.

A white plate with a close-up of a pasta dish featuring about three layers: the bottom layer is cooked rotini pasta in light yellow color with a smooth texture; scattered on top are chunks of white chicken meat with a slightly grilled texture; the upper layer has thin, bright yellow lemon slices and fresh green basil leaves spread evenly, with some basil pieces finely chopped and sprinkled throughout. The dish looks fresh and lightly seasoned with bits of black pepper and hints of oil shine. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 boneless, skinless chicken breasts
12 oz elbow pasta (or any short pasta)
4 tbsp extra virgin olive oil
Zest and juice of 2 large lemons (about 1/3 cup juice)
4 garlic cloves, minced
1/3 cup fresh parsley, chopped
2 cherry tomatoes, halved
1 cucumber, diced
1 green onion, sliced
1 tsp Dijon mustard
Salt and black pepper to taste

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well and immediately toss with 2 tablespoons of olive oil while still warm to help the vinaigrette absorb later.
Step 2: In a separate pot, combine 2 cups of water, 1 teaspoon salt, 1 tablespoon olive oil, and 1 minced garlic clove. Bring to a simmer, then add the chicken breasts and poach gently for 15–20 minutes until cooked through (internal temperature should reach 165°F). Remove the chicken, let it cool, then dice into bite-sized pieces.
Step 3: In a bowl, whisk together the lemon zest, lemon juice, remaining 2 tablespoons olive oil, minced garlic, chopped parsley, Dijon mustard, and salt and pepper to taste to create the vinaigrette.
Step 4: In a large bowl, combine the warm pasta, diced chicken, cucumber, cherry tomatoes, and green onions. Pour the vinaigrette over the mixture and toss gently to coat everything evenly.
Step 5: Let the salad sit for about 5 minutes before serving to allow the flavors to meld beautifully.

Tips & Variations

Use fresh herbs like basil or mint in place of parsley for a different flavor twist.
Add crumbled feta or olives for a saltier, more traditional Mediterranean touch.
For extra texture, toss in some toasted pine nuts or slivered almonds.
If short on time, grilled chicken can be substituted for poached chicken.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. It tastes best served cold or at room temperature. If the salad seems dry after refrigeration, stir in a little olive oil or lemon juice before serving to refresh the flavors.

How to Serve

A white plate holds a dish with three main layers, the base layer is bright pale yellow twisted rotini pasta, cooked and slightly shiny. On top of the pasta, there are uneven small pieces of cooked white chicken, some with light brown edges. Thin lemon slices with a transparent, juicy yellow color and visible segments are scattered evenly over the dish. The whole meal is sprinkled with chopped dark green basil leaves and tiny black pepper bits. A few whole basil leaves add a fresh touch near the center. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta such as penne, fusilli, or rotini works well for this salad. Just be sure to cook it until al dente and toss with olive oil to prevent sticking.