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In the realm of refreshing summer meals, few dishes can rival a cold chicken pasta salad. This Refreshing Cold Chicken Pasta with Lemon Vinaigrette is not only a feast for the eyes but also a delightful blend of flavors that are sure to please any palate. Perfect for picnics, potlucks, or a light lunch, this recipe combines tender chicken, crisp vegetables, and a tangy lemon vinaigrette to create a dish that is both satisfying and invigorating. As the temperature rises, the need for light yet filling meals becomes paramount, and this pasta salad fits the bill beautifully.

Cold Chicken Pasta with Lemon Vinaigrette

Discover the ultimate summer delight with this Refreshing Cold Chicken Pasta Salad featuring a zesty lemon vinaigrette. This vibrant dish combines tender chicken, colorful vegetables, and a tangy dressing for a satisfying meal perfect for picnics or light lunches. Easy to make and packed with nutrition, it highlights the goodness of whole grain pasta, fresh veggies, and wholesome ingredients. Follow our step-by-step guide to create this delicious and invigorating salad for your next gathering or a refreshing midday treat.
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Ingredients
  

8 oz (225g) penne pasta

2 cups cooked chicken, shredded or diced

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (any color), diced

1/4 red onion, finely chopped

1/2 cup black olives, sliced

1/4 cup fresh parsley, chopped

For the Lemon Vinaigrette:

Juice of 2 large lemons

1/3 cup extra virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon honey (or maple syrup for a vegan version)

Salt and pepper to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until firm to the bite (al dente). Once cooked, drain the pasta in a colander, then rinse it under cold running water to halt the cooking process and cool it down instantly.

    Prepare the Chicken: If you haven't pre-cooked the chicken, choose your preferred method—grilling, boiling, or baking—until it reaches a safe internal temperature. Once cooked, let it cool for a few minutes, then shred or chop it into bite-sized pieces.

      Chop the Vegetables: In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, and sliced black olives. Stir gently to ensure an even distribution of the vegetables.

        Make the Lemon Vinaigrette: In a separate small mixing bowl, combine the fresh lemon juice, extra virgin olive oil, Dijon mustard, honey (or maple syrup), and a pinch of salt and pepper. Whisk vigorously until the mixture is well combined and emulsified. Taste and adjust seasoning as needed.

          Combine the Ingredients: In the bowl with the chopped vegetables, add the cooled penne pasta and shredded chicken. Drizzle the prepared lemon vinaigrette over the mixture. Using a spatula or large spoon, gently toss everything together to ensure the pasta, chicken, and vegetables are uniformly coated with the dressing.

            Chill: Cover the bowl with plastic wrap or transfer the pasta salad to an airtight container. Refrigerate for at least 30 minutes, allowing the flavors to meld and the dish to chill thoroughly.

              Serve: Just before serving, give the pasta a quick final toss. Garnish with a sprinkle of fresh chopped parsley for a pop of color and flavor. This refreshing pasta dish is best enjoyed cold, making it an excellent choice for picnics, potlucks, or a light lunch!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                  Presentation Tips: Serve the pasta in a large bowl or platter and consider adding lemon wedges on the side for an extra splash of freshness. A drizzle of olive oil on top right before serving adds a beautiful finishing touch!