Chicken Pasta Salad with Lemon Parmesan Dressing Recipe
This vibrant Chicken Pasta Salad combines tender grilled chicken breast, al dente pasta, and fresh garden vegetables, all tossed in a creamy homemade lemon parmesan dressing. Perfect for a quick, nutritious meal ready in just 20 minutes, this salad offers a delightful balance of smoky, tangy, and savory flavors, making it ideal for lunch, light dinner, or picnics.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Pasta Salad
- 1 pound Pasta
- 1 Cucumber, diced
- 8 oz Cherry Tomatoes, halved
- 1 Red Onion, thinly sliced
- 1 Red Bell Pepper, diced
- 1 Green or Yellow Bell Pepper, diced
- 1/4 cup Chopped Parsley
- 2 sprigs Green Onion, chopped
Grilled Chicken
- 2 large Chicken Breasts, pounded to even thickness
- 1.5 teaspoons Garlic Powder
- 1 teaspoon Paprika
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Lemon Parmesan Dressing
- 1/2 cup Extra Virgin Olive Oil
- Juice of 1 Lemon (about 3–4 tablespoons)
- 1.5 teaspoons Dijon Mustard
- 3 Garlic Cloves, minced
- 2 teaspoons Honey or Maple Syrup
- 3/4 cup Parmesan Cheese, finely grated
- 3/4 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
- Make Lemon Parmesan Dressing: In a jar, combine extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, honey or maple syrup, finely grated Parmesan cheese, salt, and pepper. Close the lid tightly and shake vigorously until the dressing becomes creamy and well emulsified. If available, use a milk frother to blend the ingredients smoothly.
- Prepare the Chicken Breast: Pound the chicken breasts to an even thickness using a meat tenderizer to ensure uniform cooking. Season the chicken evenly with Italian seasoning, paprika, garlic powder, salt, and pepper.
- Grill the Chicken: Heat a grill pan over medium-high heat. Cook the seasoned chicken breasts for 4-5 minutes on each side until fully cooked and grill marks appear. Remove the chicken from the pan, cover it loosely with aluminum foil, and let it rest for 10 minutes to retain juiciness. After resting, cut the chicken into small chunks.
- Assemble the Salad: In a large salad bowl, combine cooked pasta, diced cucumber, cherry tomatoes, red onion, diced red and green/yellow bell peppers, chopped parsley, and green onion.
- Add Chicken and Dressing: Add the grilled chicken pieces to the salad bowl. Pour the prepared lemon parmesan dressing over the salad according to your taste preference. Toss everything gently but thoroughly to coat all ingredients evenly with the dressing.
- Serve: Serve the chicken pasta salad immediately for the freshest flavors, or chill briefly if preferred. Enjoy as a satisfying main dish or a wholesome side.
Notes
- For best results, use freshly grated Parmesan cheese rather than pre-grated for a richer dressing flavor.
- Pasta can be any short variety such as penne, fusilli, or farfalle.
- Allowing the grilled chicken to rest before slicing helps keep it juicy and tender.
- Optional: add olives or feta cheese for a Mediterranean twist.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
