Description
This zesty Lemon Chicken Artichoke Pasta Salad will be your new summer potluck hero. Bright, fresh, and ready in 30 minutes!
Ingredients
Scale
- 12 oz (340g) farfalle pasta (bow-tie pasta)
- 2 cups (280g) cooked chicken breast, diced
- 1 jar (12 oz/340g) marinated artichoke hearts, drained and quartered
- 1 medium red bell pepper (about 1 cup/150g), diced
- ½ cup (75g) red onion, finely diced
- ½ cup (60g) kalamata olives, pitted and sliced
- ⅓ cup (15g) fresh parsley, chopped
- ¼ cup (25g) grated Parmesan cheese
- ⅓ cup (80ml) extra virgin olive oil
- 3 tablespoons (45ml) fresh lemon juice
- 1 tablespoon lemon zest (from 1–2 lemons)
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook farfalle pasta until al dente (about 8-10 minutes), drain, rinse under cold water, and toss with a teaspoon of olive oil.
- Make the dressing by combining lemon juice, zest, garlic, Dijon, honey, and oregano in a bowl. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
- In a large bowl, combine cooled pasta, diced chicken, artichoke hearts, bell pepper, red onion, and olives.
- Pour three-quarters of the dressing over the salad and gently toss to coat all ingredients.
- Fold in the fresh parsley and Parmesan cheese, reserving a small amount for garnish.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, toss with remaining dressing if needed and garnish with reserved parsley and Parmesan.