Description
A light and refreshing Lemon Basil Pasta Salad featuring tender cooked chicken breast, bowtie pasta, cherry tomatoes, and a zesty lemon dressing. Perfect for a quick meal or a healthy lunch, this salad combines fresh basil and Parmesan cheese to create a flavorful, vibrant dish.
Ingredients
Scale
Pasta and Protein
- 8 oz bowtie pasta
- 2 cooked chicken breasts
Vegetables and Herbs
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
Dressing
- 3 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 3 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Other
- 1/4 cup Parmesan cheese, grated
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, typically 10-12 minutes. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and cool the pasta.
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat a skillet over medium heat and cook the chicken until golden brown and fully cooked through, about 6-7 minutes per side depending on thickness. Remove from the skillet and let rest before dicing into bite-sized pieces.
- Make the Dressing: In a medium bowl, whisk together fresh lemon juice, lemon zest, olive oil, salt, and black pepper until the dressing is well combined and emulsified.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, diced chicken, halved cherry tomatoes, and chopped fresh basil. Pour the lemon dressing over the mixture and toss gently to coat all ingredients evenly.
- Finish and Chill: Sprinkle the grated Parmesan cheese over the salad and toss lightly. Cover the salad and refrigerate for 15–20 minutes to allow flavors to meld and serve chilled for best taste.
Notes
- For added flavor, you can marinate the chicken with a bit of lemon juice and olive oil before cooking.
- Make sure to rinse the pasta with cold water after cooking to prevent it from sticking together in the salad.
- This salad can be prepared a few hours in advance and stored refrigerated for up to 24 hours.
- Feel free to substitute bowtie pasta with other short pasta shapes like rotini or penne.
- To make this dish vegetarian, omit the chicken and add extra vegetables or chickpeas for protein.
