Lemon Parmesan Pasta Salad with Chicken Recipe
This refreshing Lemon Parmesan Pasta Salad with Chicken is a vibrant and easy-to-make dish perfect for a light lunch or picnic. Featuring al dente farfalle pasta tossed with shredded rotisserie chicken, fresh baby spinach, tangy artichoke hearts, and a zesty lemon-Parmesan dressing, it is both flavorful and satisfying. The salad can be served immediately or chilled to enhance the bright citrus flavors, making it a versatile recipe for warm weather or meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta and Protein
- 12 ounces farfalle pasta (or other short pasta like rotini or cavatappi)
- 3 cups shredded rotisserie chicken (skin removed)
Vegetables and Cheese
- 2 cups baby spinach (thinly sliced)
- 1 cup artichoke hearts (canned or jarred, well-drained and chopped)
- 1 cup (100 g) Parmesan cheese (freshly grated)
Dressing
- 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
Garnish
- Extra grated Parmesan cheese
- Lemon wedges
- Freshly cracked black pepper
Instructions
- Cook pasta. Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package directions until al dente. Drain the pasta and rinse briefly under cold water to stop the cooking process and cool it down. Set aside.
- Prepare dressing. In a small bowl or jar, whisk together the fresh lemon juice, minced garlic, Dijon mustard, kosher salt, and black pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing is smooth and emulsified.
- Combine ingredients. In a large mixing bowl, add the cooled pasta, shredded rotisserie chicken, thinly sliced baby spinach, chopped artichoke hearts, and freshly grated Parmesan cheese. Pour the prepared lemon-Parmesan dressing over the mixture.
- Toss salad. Gently toss the salad ingredients together until everything is evenly coated with the dressing and well combined.
- Serve or chill. Serve the pasta salad immediately, or cover and refrigerate for 30 minutes up to 24 hours to allow the flavors to meld. Before serving, toss again and garnish with additional grated Parmesan cheese, lemon wedges, and freshly cracked black pepper as desired.
Notes
- For best flavor, use freshly squeezed lemon juice.
- Rinsing the pasta under cold water stops the cooking and helps the salad stay cool and fresh.
- You can substitute the rotisserie chicken with cooked grilled chicken or turkey.
- This salad can be made a day ahead; just toss before serving to refresh the flavors.
- Use good-quality extra virgin olive oil for a richer dressing taste.
Keywords: lemon parmesan pasta salad, chicken pasta salad, summer pasta salad, easy pasta salad, farfalle salad, rotisserie chicken recipe
