Lemon Basil Chicken Pasta Salad

This lemon basil chicken pasta salad comes together in about an hour with golden lemon pepper chicken, rotini, edamame, tomatoes, arugula, almonds, and Parmesan tossed in a homemade lemon basil vinaigrette. It is fresh and colorful but still filling enough to make a complete meal, which makes it especially good for an easy summer lunch or dinner.

I love this one for warmer days when nobody is excited about sitting down to a hot, heavy meal. You can serve it cold or closer to room temperature, and it is easy to bring along to a picnic or summer gathering.

Homemade dressings are my favorite because they make any salad so much better, and this lemon basil dressing may be one of the best parts of the recipe. It is fresh, tangy, garlicky, and so good I could practically lick the bowl clean.

Is This the Right Recipe for You?

• It is hearty enough for a full meal. Chicken and edamame add plenty of protein, so this is more filling than a typical side-dish pasta salad.
• The dressing is light and fresh, not creamy. A homemade lemon basil vinaigrette coats the pasta without mayonnaise or a heavy sauce.
• There is plenty of texture in every bite. Juicy tomatoes, peppery arugula, crunchy almonds, Parmesan, and tender chicken keep the salad from feeling one-note.
• Plan on about one hour from start to finish. You will cook the chicken and pasta separately, but they can be prepared at the same time to keep things moving.
• You can do some of the work ahead. Prepare the dressing, chicken, pasta, and edamame in advance, then toss them with the fresh ingredients before serving.

Ingredients You’ll Need

For the lemon basil dressing

• Olive oil. This forms the base of the vinaigrette. Use an olive oil you enjoy since its flavor will come through in the finished salad.
• Champagne or white wine vinegar. Either adds gentle acidity without overpowering the lemon. Champagne vinegar is slightly softer, while white wine vinegar has a little more sharpness.
• Dijon mustard. Mustard adds flavor and helps the oil and vinegar blend into a smooth dressing.
• Fresh lemon. Both the zest and juice are used for a brighter, more complete lemon flavor.
• Fresh basil. Thinly sliced basil gives the dressing its fresh herbal flavor. Loosely pack the leaves before measuring.
• Garlic. Fresh minced garlic adds a savory bite that balances the lemon.
• Salt, pepper, and water. Salt and pepper season the vinaigrette, while a few tablespoons of water thin it without adding more oil.

For the lemon pepper chicken

• Boneless, skinless chicken breasts. Slice each breast horizontally to create four thinner pieces. Thin chicken cutlets cook faster and more evenly than whole breasts.
• All-purpose flour. A light flour coating helps the seasoning cling to the chicken and creates a golden exterior in the skillet.
• Lemon pepper seasoning. This carries the lemon flavor through to the chicken. 
• Garlic powder and dried basil. These reinforce the flavors in the dressing without adding fresh garlic or basil to the hot skillet.
• Olive oil. Use just enough to coat the bottom of the pan and brown the chicken.

For the pasta salad

• Rotini pasta. The twists hold onto the vinaigrette, Parmesan, and smaller ingredients. Another short pasta with ridges or curves can also work.
• Baby arugula. Arugula adds a fresh, peppery contrast to the lemon dressing. Baby arugula has a more tender texture than mature leaves.
• Edamame. Cooked shelled edamame adds color, texture, and extra substance to the pasta salad.
• Cherry or grape tomatoes. Halved tomatoes bring sweetness and a juicy bite.
• Sliced or slivered almonds. Almonds add crunch to an otherwise tender pasta salad.
• Parmesan cheese. Parmesan gives the salad a salty, savory finish. Some is tossed into the pasta and the rest is sprinkled over the top.
• Lemon zest and fresh basil. These optional garnishes make the fresh lemon and basil flavors stand out when serving.

How to Make Lemon Basil Chicken Pasta Salad

This recipe comes together in three parts: make the dressing, cook the lemon pepper chicken, and toss everything with cooled pasta. You can cook the chicken while the pasta boils, which helps keep the total time to about one hour.

Make-Ahead Instructions

You can prepare most of this chicken pasta salad ahead, but it has the best texture when the fresh ingredients are added closer to serving. Make the lemon basil dressing up to 3 days in advance and store it in a sealed jar in the refrigerator. The chicken, pasta, and edamame can also be cooked a day ahead and refrigerated separately.

When you are ready to serve, toss everything together with the tomatoes, Parmesan, and dressing. Add the arugula and almonds last so the greens stay fresh and the almonds keep their crunch.

If you need to assemble the entire salad ahead, reserve a little dressing to stir in before serving. The pasta will absorb some of the vinaigrette as it sits.

Expert Tips

• Taste the lemon pepper seasoning before adding extra salt. Some blends are much saltier than others, so season the chicken lightly at first.
• Do not overcook the rotini. Al dente pasta holds its shape better once it is rinsed, tossed with dressing, and refrigerated.
• Keep a little dressing in reserve. Pasta continues to absorb the vinaigrette as it sits, so an extra spoonful can refresh the flavor and moisture back before serving.
• Let chilled pasta salad sit briefly before serving. About 10 to 15 minutes at room temperature allows the olive oil in the dressing to loosen and the flavors to come through more clearly.
• Taste the finished salad, not just the dressing. Pasta, chicken, and Parmesan all affect the seasoning, so adjust the salt, pepper, and lemon only after everything is tossed together.

Variations and Substitutions

• Use another short pasta. Fusilli, bow ties, penne, or cavatappi all work well. Choose a sturdy shape with curves or ridges that will hold the dressing.
• Use rotisserie or leftover chicken. Add about 2 cups of chopped cooked chicken instead of preparing the lemon pepper chicken. The salad will be quicker, although it will have less lemon pepper flavor.
• Swap the arugula. Baby spinach is a good choice for a milder flavor, or use a mix of spinach and arugula.
• Replace the edamame. Green peas work well for a sweeter option, or use drained and rinsed chickpeas for a heartier texture.
• Try another nut. Pistachios, walnuts, pecans, or pine nuts can replace the almonds.
• Make it meatless. Omit the chicken and increase the edamame, or add chickpeas for extra substance.

Storage

Refrigerate: Store leftover chicken pasta salad in an airtight container in the refrigerator for up to 3 days.

Refresh before serving: Toss the salad with a little reserved dressing, olive oil, or fresh lemon juice if the pasta has absorbed too much moisture.

Before serving: Enjoy it cold or let it sit at room temperature for 10 to 15 minutes so the dressing loosens and the flavors come through.

Freeze: Freezing is not recommended because the pasta, arugula, and tomatoes will lose their texture after thawing.

Frequently Asked Questions

Can chicken pasta salad be made ahead?

Yes. Prepare the dressing, chicken, pasta, and edamame up to one day ahead and refrigerate them separately. Assemble before serving, adding the arugula and almonds last for the freshest texture.

Should you rinse pasta for pasta salad?

Yes. Rinsing stops the cooking process, cools the pasta quickly, and removes excess surface starch. Drain the rotini thoroughly so leftover water does not dilute the dressing.

Can I use rotisserie chicken in chicken pasta salad?

Yes. Replace the lemon pepper chicken with about 2 cups of chopped rotisserie or leftover chicken. For more lemon flavor, add extra lemon zest and black pepper to the dressing.

How do you keep pasta salad from drying out?

Reserve a little dressing when assembling the salad. Pasta absorbs vinaigrette as it sits, so toss in the extra dressing before serving. A small splash of olive oil or lemon juice also works.

Is chicken pasta salad served cold?

Chicken pasta salad can be served cold or closer to room temperature. Let it sit out for 10 to 15 minutes before serving so the dressing loosens and the flavors become more noticeable.

More Recipes Like This

Looking for another fresh and filling pasta salad? These easy recipes are especially good for warm-weather lunches, dinners, and gatherings.

• Easy Greek Chicken Pasta Salad has chicken, fresh vegetables, feta, and a bright Greek-inspired dressing for another pasta salad that works as a complete meal.
• Chicken and Berry Pesto Pasta Salad combines savory chicken and pesto with sweet berries for a colorful summer pasta salad.
• Chicken Macaroni Salad is a creamy, satisfying pasta salad with chicken and plenty of classic flavor.
• Tortellini Pasta Salad is a simple, crowd-friendly option made with tender cheese tortellini and fresh vegetables.
• Dill Pickle Pasta Salad is a tangy, creamy pasta salad for anyone who wants something with a bolder pickle flavor.

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Made this lemon basil chicken pasta salad? Leave a review and let me know how it turned out!