Chicken and Veggie Pasta Salad with Lemon Vinaigrette

A refreshing pasta salad combining shredded or sliced chicken, mixed vegetables, pasta, and a bright lemony vinaigrette—ideal for picnics, lunches, or light dinners.

Why You’ll Love This Recipe

• Easy to prepare ahead and serve cold or at room temperature.

• Balanced: protein from chicken, fiber from veggies, carbs from pasta.

• Flavorful: lemon and herbs make it bright and satisfying.

• Versatile: swap vegetables or protein based on what you have.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pasta (penne, fusilli, farfalle, or small shapes)

• Cooked chicken (shredded or diced)

• Mixed vegetables (corn, peas, bell peppers, tomatoes, etc.)

• Olive oil

• Lemon juice & zest

• Dijon mustard or honey-mustard

• Fresh herbs (parsley, basil, chives)

• Salt & pepper

• Optional: feta, olives, capers, or nuts for extra flavor

Directions

1. Cook pasta in salted boiling water until al dente. Drain and rinse under cold water to cool.

2. In a large bowl, combine cooled pasta, chicken, and vegetables.

3. In a small bowl, whisk together olive oil, lemon juice, mustard, salt, pepper, and optional honey.

4. Pour the dressing over the pasta mixture and toss thoroughly.

5. Stir in fresh herbs and optional add-ins (feta, olives).

6. Chill for at least 30 minutes to allow flavors to meld.

7. Before serving, adjust seasoning and drizzle extra olive oil or lemon juice if needed.

Servings and timing

Serves: 4–6
Prep time: ~15 minutes
Cook time: ~10 minutes
Total time: ~25 minutes (plus chilling)

Variations

• Substitute chicken with tuna, shrimp, or chickpeas for a vegetarian/seafood version.

• Use whole wheat or gluten-free pasta as needed.

• Add roasted vegetables (zucchini, eggplant, cherry tomatoes) for extra depth.

• Stir in pesto or sun-dried tomato paste for alternate flavor direction.

• Use a yogurt-based dressing instead of vinaigrette for a creamier texture.

Storage / Reheating

Store in an airtight container in the refrigerator for up to 2–3 days.
This is best served cold or at room temperature; avoid reheating as it may become soggy.

FAQs

Can I use leftover chicken?

Yes, leftover roasted or grilled chicken is perfect for this salad.

Can it be made vegan?

Yes—replace chicken with chickpeas or tofu and skip dairy add-ins like feta.

Can I prepare it the day before?

Yes, in fact chilling enhances the flavors. Keep dressing separate until just before serving if you’re worried about sogginess.

What type of pasta is best?

Short shapes (penne, fusilli, farfalle) work well, since they hold dressing and mix easily.

Can I add cheese?

Yes—feta, goat cheese, or mozzarella cubes are good choices.

How to make it more filling?

Add cooked beans, avocado, or more protein (shrimp, ham) to boost satiety.

What herbs complement this salad?

Parsley, basil, chives, dill, and mint are all excellent options.

How to prevent pasta from sticking?

Rinse the pasta in cold water after cooking and toss with a drizzle of olive oil.

Is it okay to serve warm?

It’s typically served cold, but you can enjoy it slightly chilled or at room temperature.

How do I adjust seasoning?

Always taste before serving. You may need to add more salt, pepper, lemon, or oil depending on your ingredients.

Conclusion

This chicken and veggie pasta salad is a versatile and bright dish that you can prepare ahead, customize to your tastes, and enjoy cold or at room temperature. With its balance of flavors, textures, and ease, it’s ideal for lunches, picnics, or light dinners.

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