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Creamy Lemon Parmesan Pasta Salad with Chicken and Veggies Recipe

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4.3 from 10 reviews

This vibrant and creamy Pasta Salad is a perfect combination of tender fusilli pasta, crisp romaine lettuce, juicy cherry tomatoes, and succulent cooked chicken, all tossed in a tangy lemon-Parmesan dressing with a hint of garlic and Dijon mustard. Enhanced with avocado for creaminess and topped with shaved Parmesan and optional crunchy toppings like roasted chickpeas or pine nuts, this salad makes a refreshing and satisfying meal ideal for quick lunches or easy weeknight dinners.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

Dressing

  • ½ cup mayonnaise
  • ¼ cup grated Parmesan cheese
  • Zest and juice of 1 large lemon (1 teaspoon zest and ~3 tablespoons juice)
  • 3 garlic cloves, minced (2-3 teaspoons)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground black pepper
  • 1 teaspoon Worcestershire sauce

Salad

  • 8 oz dry fusilli corti bucati pasta or other pasta shape (about ½ package)
  • 6 cups (7 ounces) chopped romaine lettuce or finely chopped kale
  • 3 cups (16 ounces) cooked chopped chicken
  • 2 cups halved cherry tomatoes
  • 1 avocado, peeled, pitted, and diced (optional)
  • ⅓ cup shaved Parmesan cheese
  • Optional toppings: roasted chickpeas, toasted pine nuts, raw pumpkin seeds, or croutons

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the mayonnaise, grated Parmesan, lemon zest, lemon juice, minced garlic, Dijon mustard, ground black pepper, and Worcestershire sauce until smooth and well combined. This dressing can be made up to 5 days ahead and stored in the refrigerator.
  2. Cook the pasta: Prepare the pasta according to the package directions until al dente, then drain thoroughly. The cooked pasta can be made up to 2 days in advance and refrigerated until you are ready to assemble the salad.
  3. Combine the salad ingredients: In a large bowl, mix the drained pasta with the chopped romaine lettuce or kale, cooked chopped chicken, halved cherry tomatoes, and diced avocado if using.
  4. Toss with dressing: Pour the prepared dressing over the salad ingredients and gently toss everything together until all components are evenly coated with the creamy dressing.
  5. Add finishing touches: Before serving, sprinkle the salad with shaved Parmesan cheese. Optionally, top with roasted chickpeas, toasted pine nuts, raw pumpkin seeds, or croutons for added texture and flavor.

Notes

  • The dressing can be prepared and refrigerated for up to 5 days, making this salad very convenient for meal prep.
  • Cooked pasta can be made 1-2 days ahead and stored in the refrigerator.
  • For a vegetarian version, omit the chicken and consider adding more vegetables or plant-based protein.
  • Avocado is optional but adds a creamy texture and healthy fats.
  • Feel free to substitute kale if you prefer a heartier green instead of romaine.
  • Optional toppings add crunch and additional flavor but can be customized or omitted based on preference.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-lemon-parmesan-pasta-salad-with-chicken-and-veggies-recipe/