Lemon Pasta Salad
A refreshing pasta salad with cavatappi, shredded chicken, arugula, and a zesty lemon dressing, perfect for any occasion.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Whisk
Ingredients
- 16 ounces cavatappi pasta
- 4 cups fully cooked shredded chicken
- 3/4 cup grated parmesan cheese
- 2 cups arugula
- 1/2 medium red onion (finely diced)
- 1/2 tsp. salt
- 1 cup extra virgin olive oil
- 5 Tbsp. lemon juice
- 4 Tbsp. mayo or plain unsweetened Greek yogurt
- 3 Tbsp. Italian herb seasoning (or 1 Tbsp. each of basil, oregano, and parsley)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- shaved parmesan (for topping)
- zest of one lemon (for topping)
Instructions
- Cook the cavatappi pasta according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, shred the fully cooked chicken, finely dice the red onion, and wash the arugula.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, grated parmesan cheese, arugula, and diced red onion. Add 1/2 teaspoon of salt.
- In a separate bowl, whisk together the olive oil, lemon juice, mayo (or Greek yogurt), Italian herb seasoning, remaining 1/2 teaspoon of salt, and black pepper.
- Pour the dressing over the pasta mixture and stir gently to combine.
- Taste the salad and adjust seasoning if necessary.
- Top with shaved parmesan and lemon zest before serving. Chill in the refrigerator until ready to serve.
- Give the salad a good stir before serving to ensure the dressing is evenly distributed.
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Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.