Lemon Chicken Pasta Salad with Artichokes & Herbs

This vibrant Lemon Chicken Pasta Salad is a perfect healthy weeknight dinner, featuring tender chicken, artichokes, and a zesty lemon herb dressing.

It’s a refreshing summer pasta salad that’s ideal for eating at home, whether you’re looking for a light lunch or a satisfying dinner. This recipe brings together fresh flavors and simple ingredients for a meal that’s both delicious and easy to prepare.

You’ll find this dish incredibly versatile, fitting seamlessly into busy schedules while still delivering on taste and nutrition. It’s a fantastic way to enjoy a wholesome, farm-to-table inspired meal right in your own kitchen, proving that healthy eating can also be incredibly flavorful and convenient.

Lemon Chicken Pasta Salad with Artichokes and Herbs

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• Total Time: 25-27 minutes
• Yield: 6 servings 1x

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Description

This vibrant Lemon Chicken Pasta Salad is a perfect healthy weeknight dinner, featuring tender chicken, artichokes, and a zesty lemon herb dressing. It’s a refreshing summer pasta salad that’s ideal for eating at home, whether you’re looking for a light lunch or a satisfying dinner. This recipe brings together fresh flavors and simple ingredients for a meal that’s both delicious and easy to prepare.

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Ingredients

Scale 1x2x3x

8 ounces rotini or fusilli pasta

2 cups cooked chicken, shredded or diced

1 (14-ounce) can artichoke hearts, drained and quartered

1/2 cup finely chopped red onion

1/4 cup chopped fresh parsley

1/4 cup chopped fresh dill

1/4 cup olive oil

1/4 cup fresh lemon juice

1 tablespoon Dijon mustard

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

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Instructions

1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the rotini or fusilli pasta and cook according to package directions until al dente. This usually takes about 10-12 minutes. The pasta should be tender but still have a slight bite.

2. Drain and cool the pasta: Once cooked, drain the pasta thoroughly in a colander. Rinse it with cold water to stop the cooking process and cool it down. This prevents the pasta from becoming gummy and ensures a refreshing salad. Let it drain well.

3. Prepare the vegetables and chicken: While the pasta cooks, finely chop the red onion, parsley, and dill. Drain and quarter the canned artichoke hearts. If your cooked chicken is not already shredded or diced, prepare it now.

4. Whisk the dressing: In a small bowl, combine the olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously until the dressing is well combined and slightly emulsified. The dressing should look smooth and slightly creamy.

5. Combine the salad ingredients: In a large mixing bowl, add the cooled pasta, cooked chicken, quartered artichoke hearts, chopped red onion, fresh parsley, and fresh dill.

6. Dress the salad: Pour the prepared lemon herb dressing over the pasta mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the zesty dressing.

7. Chill and serve: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. This chilling time is key for a truly refreshing salad. Serve cold.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: main dish
• Method: no cook
• Cuisine: american

Nutrition

• Serving Size: 1 serving

Keywords: pasta salad, chicken, lemon, artichoke, herb, healthy, easy, weeknight, summer, meal prep

What You’ll Love About This Quick And Easy Recipe

This Lemon Chicken Pasta Salad is a true lifesaver for anyone seeking a fast, family-friendly meal that doesn’t compromise on flavor or health. It works beautifully as a healthy weeknight dinner because it comes together quickly, often utilizing leftover chicken, and relies on fresh, vibrant ingredients. It’s perfect for busy parents, individuals looking for meal prep options, or anyone who wants a delicious, light meal without spending hours in the kitchen. Serve it for a casual family dinner, a potluck, or as a refreshing lunch to brighten up your workday. Its bright, zesty flavors are especially appealing during warmer months, making it a staple for summer gatherings or a cheerful pick-me-up on any day.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this Lemon Chicken Pasta Salad is straightforward, focusing on fresh produce and pantry staples. The beauty of this recipe lies in its simplicity and the ability to easily find everything you need at your local grocery store.

INGREDIENTS:

• 8 ounces rotini or fusilli pasta
• 2 cups cooked chicken, shredded or diced
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the chicken, feel free to use rotisserie chicken for an even quicker prep time, or simply boil and shred a couple of chicken breasts. If you don’t have fresh dill, you can substitute with 1 tablespoon of dried dill, though fresh herbs always offer a more vibrant flavor. Similarly, dried parsley can be used in a pinch, but fresh is highly recommended. When choosing artichoke hearts, canned in water are perfect for this recipe; avoid marinated ones as they can alter the dressing flavor.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, making it an excellent choice for those busy weeknights.

Prep time: 15 minutes Cook time: 10-12 minutes (for pasta) Total time: 25-27 minutes

This timing assumes you have cooked chicken ready to go. If you need to cook chicken from scratch, add an additional 15-20 minutes to your cook time.

How To Make It Step By Step With Visual Cues

Making this Lemon Chicken Pasta Salad is a breeze. Follow these simple steps for a perfect result every time.

1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the rotini or fusilli pasta and cook according to package directions until al dente. This usually takes about 10-12 minutes. The pasta should be tender but still have a slight bite.
2. Drain and cool the pasta: Once cooked, drain the pasta thoroughly in a colander. Rinse it with cold water to stop the cooking process and cool it down. This prevents the pasta from becoming gummy and ensures a refreshing salad. Let it drain well.
3. Prepare the vegetables and chicken: While the pasta cooks, finely chop the red onion, parsley, and dill. Drain and quarter the canned artichoke hearts. If your cooked chicken is not already shredded or diced, prepare it now.
4. Whisk the dressing: In a small bowl, combine the olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously until the dressing is well combined and slightly emulsified. The dressing should look smooth and slightly creamy.
5. Combine the salad ingredients: In a large mixing bowl, add the cooled pasta, cooked chicken, quartered artichoke hearts, chopped red onion, fresh parsley, and fresh dill.
6. Dress the salad: Pour the prepared lemon herb dressing over the pasta mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the zesty dressing.
7. Chill and serve: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. This chilling time is key for a truly refreshing salad. Serve cold.

Easy Variations And Serving Ideas That Fit Real Life

This Lemon Chicken Pasta Salad is incredibly adaptable to different tastes and occasions. For a kid-friendly twist, you can reduce the amount of red onion or even omit it, and add some sweet bell pepper strips for extra color and crunch. Cherry tomatoes, halved, are also a great addition that kids often enjoy.

If you’re looking to add more vegetables, consider tossing in some blanched broccoli florets, chopped cucumber, or even a handful of fresh spinach. For a more substantial meal, especially for a party or buffet, you could add crumbled feta cheese or goat cheese for a tangy kick. Toasted pine nuts or slivered almonds would also provide a lovely textural contrast. This salad pairs wonderfully with grilled fish, a simple green salad, or crusty bread for soaking up any extra dressing. It’s also fantastic on its own as a light lunch.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. One frequent mistake is overcooking the pasta, which can lead to a mushy texture. Always cook your pasta to al dente according to package directions and rinse it immediately with cold water after draining to halt the cooking process. Another common error is not letting the salad chill long enough. The chilling time isn’t just about serving it cold; it allows the dressing to fully penetrate the pasta and other ingredients, enhancing the overall flavor. Try to give it at least 30 minutes in the fridge. Lastly, don’t skimp on fresh herbs. While dried herbs can work, the bright, aromatic quality of fresh parsley and dill truly elevates this dish. Using old or dried-out herbs will result in a less vibrant flavor.

How To Store It And Make It Ahead Without Ruining Texture

This Lemon Chicken Pasta Salad is an excellent make-ahead dish. You can prepare the entire salad up to 24 hours in advance. Store it in an airtight container in the refrigerator. The flavors will actually deepen and improve over time. If you’re making it more than a day ahead, you might want to hold off on adding all the fresh herbs until just before serving to maintain their vibrant color and texture.

To ensure the best texture, especially if making it a day or two in advance, you might want to add a tiny splash more olive oil or lemon juice just before serving to refresh the dressing, as the pasta can absorb some of the liquid. This salad does not freeze well due to the pasta and fresh vegetables, so it’s best enjoyed fresh within 3-4 days of preparation.

Questions People Always Ask Before Making This Recipe

Can I use a different type of pasta? Absolutely! Any short pasta shape like penne, farfalle (bow-tie), or orecchiette would work beautifully in this salad.

What if I don’t have fresh lemon juice? Fresh lemon juice is highly recommended for its bright, zesty flavor. Bottled lemon juice can be used in a pinch, but the taste won’t be as vibrant.

Can I make this vegetarian? Yes, easily! Simply omit the chicken and add a can of drained chickpeas or white beans for protein, or extra vegetables like bell peppers or zucchini.

How long does this pasta salad last in the fridge? Stored in an airtight container, it will last for 3-4 days in the refrigerator.

Can I add cheese to this recipe? Definitely! Crumbled feta cheese, goat cheese, or even shredded Parmesan would be delicious additions. Add it just before serving.

Is this salad good for meal prepping? It’s fantastic for meal prepping! Prepare a large batch at the beginning of the week and portion it into individual containers for easy lunches or dinners.

What kind of chicken should I use? Cooked chicken breast or thighs, shredded or diced, work best. Rotisserie chicken is a great shortcut for convenience.

A Friendly Wrap-Up And The Best Way To Serve It

This Lemon Chicken Pasta Salad with Artichokes & Herbs is truly a gem for anyone seeking a healthy, flavorful, and incredibly easy meal. Its bright, zesty dressing and tender ingredients make it a refreshing choice for any day of the week, especially when you need a fast weeknight dinner. The best way to serve it is chilled, allowing all those wonderful flavors to

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.