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As the days grow longer and the temperatures rise, the search for light, refreshing meals becomes more prominent. Chilled Lemon Herb Chicken Pasta is the perfect answer to those warm summer days when you crave something satisfying yet refreshing. This delightful dish combines tender pasta, succulent chicken, and a medley of fresh vegetables, all tossed in a zesty lemon vinaigrette. Its bright flavors and vibrant colors make it not only a feast for the palate but also a visual delight, perfect for those summer gatherings, picnics, or meal-prepping sessions.

Cold Chicken Pasta with Lemon Vinaigrette

Looking for a light and refreshing meal to enjoy this summer? Chilled Lemon Herb Chicken Pasta is the perfect dish to satisfy your cravings on warm days. This delicious pasta combines tender rotini, succulent chicken, and vibrant veggies, all tossed in a zesty lemon vinaigrette. It's versatile, customizable, and easy to prepare, making it an ideal choice for picnics, gatherings, or meal prep. Enjoy a nutritious and flavorful meal that's a feast for the eyes and the palate!
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Ingredients
  

2 cups rotini pasta

2 cups cooked chicken breast, shredded or diced into bite-sized pieces

1 cup cherry tomatoes, halved

1 cup cucumber, diced into small cubes

1/2 cup red onion, thinly sliced

1/4 cup fresh parsley, finely chopped

1/4 cup fresh basil, finely chopped

1/4 cup grated Parmesan cheese (optional for garnish)

Lemon Vinaigrette:

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice (about 1 lemon)

1 teaspoon Dijon mustard

1 teaspoon honey or agave syrup

Salt and freshly ground black pepper to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente, typically around 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process. Transfer the cooled pasta to a large mixing bowl and set aside.

    Prepare the Chicken: If you're using leftover chicken, ensure it's shredded or diced into bite-sized pieces for easy mixing. If you’re cooking fresh chicken, grill or sauté it until thoroughly cooked (about 5-7 minutes per side); then let it cool slightly before cutting it into pieces.

      Make the Lemon Vinaigrette: In a small bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, and honey. Whisk thoroughly until the ingredients are well combined and emulsified. Taste and season with salt and freshly ground black pepper, adjusting the lemon juice or honey if you prefer a sweeter or tangier flavor.

        Combine Ingredients: To the bowl of cooled pasta, add the cooked chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, chopped parsley, and basil. Drizzle the prepared lemon vinaigrette over the entire mixture.

          Toss and Chill: Gently toss all the ingredients together until they are well combined and every piece is evenly coated with the vinaigrette. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for a minimum of 30 minutes to allow the flavors to meld beautifully.

            Serve: When you’re ready to serve, remove the pasta from the refrigerator and give it a gentle toss to redistribute the vinaigrette. If desired, sprinkle the chilled pasta with grated Parmesan cheese just before serving for an added touch of flavor and richness.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                - Presentation Tips: Serve the pasta in individual bowls or a large serving platter. Garnish with additional fresh herbs or lemon wedges for a vibrant and inviting presentation. Enjoy chilled!