This Lemon Herb Chicken Pasta Salad brings together tender chicken, al dente pasta, and a zesty lemon-herb dressing that tastes like sunshine in a bowl. It’s the kind of dish that feels light yet filling, perfect for lunch, picnics, or easy weeknight dinners. The flavors are clean and fresh, with just enough tang and garlic to keep things interesting.
Make it ahead, serve it cold or at room temperature, and enjoy how the flavors get even better as they rest.
Why This Recipe Works
This salad balances bright acidity from lemon with savory chicken and the comforting chew of pasta. Fresh herbs add fragrance and freshness, while a little honey smooths out the sharpness. The dressing doubles as a quick marinade, so the chicken is flavorful from the start.
With crisp veggies for crunch and optional tangy cheese, it hits all the textures and tastes you want in a pasta salad.
Shopping List
- Chicken: 2 cups cooked chicken breast, diced or shredded (grilled or rotisserie)
- Pasta: 12 ounces short pasta (fusilli, rotini, farfalle, or penne)
- Lemon: 2 large lemons (zest and juice)
- Fresh herbs: Parsley, basil, and dill (a mix is best; about 1 cup loosely packed, chopped)
- Olive oil: Extra-virgin
- Garlic: 2–3 cloves, minced
- Honey or maple syrup: For balance
- Dijon mustard: For body and tang
- Red onion or shallot: Thinly sliced
- Cherry tomatoes: Halved
- Cucumber: Diced (English or Persian preferred)
- Baby spinach or arugula: Roughly chopped (optional for extra greens)
- Capers or olives: Optional for briny depth
- Feta or fresh mozzarella: Optional for creamy contrast
- Salt and black pepper: To taste
- Red pepper flakes: Optional for gentle heat
How to Make It
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente per package instructions. Drain and rinse under cool water to stop the cooking.
Shake off excess water well.
- Make the dressing: In a bowl or jar, whisk together 1/2 cup olive oil, zest of 1 lemon, juice of 2 lemons, 1 tablespoon Dijon, 1–2 teaspoons honey, 2–3 minced garlic cloves, 1/2 teaspoon kosher salt, and several grinds of black pepper. Adjust to taste. The flavor should be bright, slightly tangy, and balanced.
- Season the chicken: If using plain cooked chicken, toss it with 2–3 tablespoons of the dressing and a pinch of salt and pepper.
Let it sit for 10 minutes to soak up flavor.
- Prep the vegetables and herbs: Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion or shallot. Chop the parsley, basil, and dill. If using capers or olives, drain and roughly chop.
If using leafy greens, chop them bite-size.
- Combine the base: In a large bowl, add the cooled pasta, dressed chicken, tomatoes, cucumber, onion, and any briny add-ins. Pour in most of the dressing and toss gently until everything is lightly coated.
- Add herbs and greens: Fold in the chopped herbs and spinach or arugula, if using. Taste and add more dressing, salt, and pepper as needed.
The pasta absorbs flavors, so be a bit generous with seasoning.
- Finish with cheese: If using feta or mozzarella, fold it in last so it doesn’t break down. A sprinkle of red pepper flakes adds a nice kick.
- Rest and serve: Let the salad rest for at least 15–20 minutes before serving, or chill for up to a few hours to let the flavors meld. Serve cold or at room temperature, and garnish with extra herbs and lemon zest.
Storage Instructions
- Refrigeration: Store in an airtight container for up to 3 days.
The herbs will soften slightly, but the flavor will deepen.
- Keep it bright: Reserve a little extra dressing separately. Add a spoonful before serving leftovers to refresh the flavor.
- Cheese and greens: If making ahead, keep cheese and leafy greens separate and fold them in just before serving to keep texture fresh.
- Do not freeze: The pasta and vegetables won’t hold up well after freezing.
Benefits of This Recipe
- Balanced and satisfying: Protein-rich chicken and fiber-packed veggies make this a complete meal.
- Meal-prep friendly: Holds well in the fridge and tastes even better the next day.
- Customizable: Swap herbs, veggies, or pasta shapes based on what you have.
- Light but flavorful: The lemon-herb dressing keeps it fresh without heavy mayo.
- Great for gatherings: Easy to scale up and serve at picnics, potlucks, or cookouts.
Common Mistakes to Avoid
- Overcooking the pasta: Soft pasta turns mushy once dressed. Aim for just al dente and rinse briefly to cool.
- Under-seasoning: Pasta and chicken are mild.
Taste as you go and season with enough salt, pepper, and lemon.
- Adding herbs too early: If you’re making it far in advance, hold back some fresh herbs for serving so the flavor stays bright.
- Skipping the chicken seasoning: Tossing the chicken with a bit of dressing first makes a big difference in flavor.
- Overloading with watery veggies: If your cucumbers or tomatoes are very juicy, pat them dry to avoid a watery salad.
Alternatives
- Protein swaps: Try grilled shrimp, canned tuna, chickpeas, or leftover roasted turkey.
- Pasta options: Whole wheat, chickpea, or gluten-free pasta all work. Choose sturdy shapes that grab the dressing.
- Dairy-free: Skip the cheese and add avocado or toasted pine nuts for creaminess and richness.
- No honey: Use maple syrup or a pinch of sugar, or skip sweetener entirely for a sharper dressing.
- Herb variations: Mint and chives add freshness, oregano brings a Mediterranean vibe, and tarragon adds a subtle anise note.
- Extra veggies: Add roasted red peppers, artichoke hearts, blanched asparagus, or steamed green beans for more color and crunch.
FAQ
Can I make this ahead of time?
Yes. It actually tastes better after a few hours in the fridge.
For best texture, add leafy greens and cheese right before serving and refresh with a splash of extra dressing.
What’s the best pasta shape for this salad?
Short, ridged shapes like fusilli or rotini hold the dressing well. Farfalle and penne also work. Avoid very small shapes that can get soggy or clump.
How do I cook the chicken for maximum flavor?
Season with salt, pepper, and a little lemon zest, then grill or pan-sear until just cooked through.
Let it rest, then dice or shred. Toss with a spoonful of the dressing while still warm to lock in flavor.
Can I use rotisserie chicken?
Absolutely. Remove the skin, shred the meat, and toss with some dressing to rehydrate and season before adding to the salad.
How do I keep the pasta from drying out?
Dress the pasta while it’s slightly warm so it absorbs flavor, but not steaming hot.
Save a bit of dressing to add right before serving to bring back moisture and brightness.
Is this recipe gluten-free?
It can be. Use your favorite gluten-free pasta and check labels on Dijon and capers to be sure. Cook gluten-free pasta just to al dente and rinse gently to avoid breakage.
What if I don’t like raw onion?
Soak sliced onion in cold water for 10 minutes, then drain.
This softens the bite. Or swap in thinly sliced scallions or chives for a milder flavor.
Can I make this without garlic?
Yes. Skip the garlic or use a small amount of grated shallot in the dressing.
You’ll still get plenty of flavor from the lemon and herbs.
Final Thoughts
Lemon Herb Chicken Pasta Salad is simple, bright, and endlessly adaptable. It’s the kind of recipe you can throw together with pantry staples and a handful of fresh herbs, yet it feels special every time. Make it once and you’ll keep it in your rotation for lunches, picnics, and easy dinners.
Keep extra lemons and herbs on hand—you’ll want to make it again soon.