Light Lemon Basil Pasta Salad with Chicken

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This Light Lemon Basil Pasta Salad with Chicken captures the essence of fresh summer flavors in every forkful. Think juicy cherry tomatoes, fragrant basil, tender chicken breast, and al dente farfalle pasta all tossed in a lemony dressing. It’s the kind of dish that feels hearty yet refreshingly light, making it perfect for outdoor gatherings or quick weekday dinners.

Whether you’re prepping it for a backyard picnic or just packing lunchboxes, this salad brings a perfect balance of zesty brightness and creamy textures. It’s equally delicious warm or cold, so feel free to make it ahead. The lemon basil combo lifts the chicken and veggies in a way that turns every bite into a fresh, vibrant burst.

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Ingredients for this Light Lemon Basil Pasta Salad with Chicken

• 2 cups cooked farfalle (bow-tie) pasta
• 1 1/2 cups cooked chicken breast, cubed or shredded
• 1 cup cherry tomatoes, halved (mix of red and yellow adds color)
• 1/2 cup fresh basil leaves, chopped or torn
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Juice and zest of 1 lemon
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the farfalle pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2: Prepare the Chicken

If not already cooked, grill or pan-sear chicken breast seasoned lightly with salt and pepper until fully cooked. Let rest before slicing into cubes or shredding.

Step 3: Mix the Dressing

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, salt, and black pepper until emulsified. Adjust seasoning to taste.

Step 4: Assemble the Salad

In a large mixing bowl, combine the cooked pasta, chicken, halved cherry tomatoes, and chopped basil. Pour the lemon dressing over the top and toss gently to coat all ingredients evenly.

Step 5: Add Cheese and Chill

Sprinkle in the grated Parmesan and give the salad a final toss. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature for best flavor.

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Frequently Asked Questions

How can I make this pasta salad vegetarian?

Simply omit the chicken and add extra vegetables like cucumber, bell peppers, or roasted chickpeas for added texture and protein.

Can I use a different type of pasta?

Yes! While farfalle works beautifully, you can substitute with penne, rotini, or even orzo for a twist.

Is this pasta salad good for meal prep?

Absolutely. It holds up well in the fridge and tastes great the next day. Just store the dressing separately and mix before eating to keep it fresh.

What protein alternatives work if I don’t have chicken?

Grilled shrimp, tofu, or even canned tuna are excellent substitutes that pair well with the lemon-basil profile.

Can I make it dairy-free?

Yes, skip the Parmesan cheese or use a dairy-free alternative. The lemon and basil still carry plenty of flavor.

How do I keep the basil from browning?

Add the basil just before serving and avoid cutting it too early. Tearing instead of chopping helps minimize bruising and browning.

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