Description
This bright and summery lemon pasta salad features a creamy lemon dressing, tender shredded chicken, peppery arugula, and red onion. Perfect as a light entrée or flavorful BBQ side dish.
Ingredients
- 16 ounces cavatappi pasta (1 pound)
- 4 cups fully cooked shredded chicken
- 3/4 cup grated parmesan
- 2 cups arugula
- 1/2 red onion, finely diced
- 1/2 teaspoon salt
- 1 cup extra virgin olive oil
- 5 tablespoons lemon juice
- 4 tablespoons mayonnaise (or plain unsweetened Greek yogurt)
- 3 tablespoons Italian herb seasoning (or 1 tablespoon basil + 1 tablespoon oregano + 1 tablespoon parsley)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Shaved parmesan, for topping
- Zest of one lemon, for topping
Instructions
1. Cook the pasta according to package instructions until al dente.
2. Drain the pasta and transfer it to a large bowl. Stir in the shredded chicken, grated parmesan, diced red onion, arugula, and 1/2 teaspoon salt.
3. In a separate bowl, whisk together the olive oil, lemon juice, mayonnaise, Italian herb seasoning, 1/2 teaspoon salt, and black pepper until well combined.
4. Pour the lemon dressing over the pasta mixture and stir until evenly coated. Taste and adjust salt or pepper as desired.
5. Top with shaved parmesan and the zest of one lemon.
6. Refrigerate until ready to serve. Before serving, stir well to redistribute the dressing.
Notes
This pasta salad can be served as a light main dish or as a side for BBQs and gatherings.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Nutrition information is automatically calculated and should be used as an approximation.