Light Lemon Basil Pasta Salad with Chicken

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I’ve always loved how food can reflect the seasons, and this Light Lemon Basil Pasta Salad with Chicken is my perfect spring and summer go-to. It’s bright, fresh, and surprisingly satisfying without feeling heavy. I first whipped it up on a warm afternoon with leftover rotisserie chicken and basil from my garden, and it quickly became a staple in my kitchen.

The flavors are beautifully layered: juicy chunks of tender chicken, crisp baby spinach, and al dente farfalle pasta come together with a zesty lemon dressing that’s light and refreshing. The sprinkle of grated parmesan and fresh basil adds just enough richness to balance everything out. It’s easy to make ahead and serve cold, which makes it a top pick for picnics, lunches, and weeknight dinners alike.

Every time I bring this pasta salad to a gathering, someone asks for the recipe. It’s just that kind of dish — bright, beautiful, and balanced. It doesn’t hurt that it looks stunning in a big white bowl either, full of golden pasta and pops of green and yellow.

Why You’ll Love This Light Lemon Basil Pasta Salad with Chicken

This pasta salad delivers the kind of flavor that feels both wholesome and indulgent. The lemon and basil bring such a fresh vibrancy, while the chicken adds protein to make it a complete meal. It’s incredibly simple, made with ingredients you likely already have at home, and it keeps well in the fridge for a few days.

Whether you’re hosting a backyard lunch or just need something quick and healthy to prep for the week, this dish hits the mark. It’s kid-friendly, picnic-perfect, and pairs wonderfully with a glass of chilled white wine or sparkling water with lemon.

How to Make the Light Lemon Basil Pasta Salad with Chicken

Step 1: Cook the pasta according to the package directions until al dente. Drain and rinse with cold water to stop the cooking and cool it down.

Step 2: While the pasta cooks, chop your cooked chicken breast into bite-sized pieces. Freshly grilled, roasted, or rotisserie chicken all work perfectly here.

Step 3: In a large mixing bowl, whisk together olive oil, fresh lemon juice, minced garlic, salt, and pepper to create the dressing. Toss in the pasta and chicken, stirring to coat evenly.

Step 4: Fold in fresh baby spinach, chopped basil, and halved cherry tomatoes (optional). The greens should slightly wilt from the warmth of the pasta but remain bright and vibrant.

Step 5: Finish with a generous sprinkling of grated parmesan cheese and a few extra basil leaves for garnish. Serve immediately or chill in the fridge until ready.

Recipe Variations and Possible Substitutions

There’s room for creativity with this pasta salad. Swap farfalle for penne, rotini, or even orzo. If you’re not into chicken, grilled shrimp or chickpeas are a great alternative.

Want it dairy-free? Skip the parmesan or use a dairy-free version. If you’re aiming for a gluten-free option, simply use your favorite gluten-free pasta brand.

You can also toss in extras like diced avocado, artichoke hearts, or even olives to add a briny twist. A spoonful of pesto mixed into the dressing adds even more basil-forward flavor if you’re feeling bold.

Serving and Pairing Suggestions

This salad is a standalone star for lunch or dinner, especially on warm days. I love serving it with a side of crusty garlic bread or alongside grilled veggies like zucchini or asparagus. For a more elegant table, pair it with sparkling lemonade or a crisp sauvignon blanc.

At picnics or BBQs, it’s the first dish to disappear. Serve it cold or at room temperature — it tastes great either way. If you’re bringing it to a potluck, double the recipe because it will go fast.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. The lemon keeps everything fresh-tasting, but the spinach might wilt a bit over time — not a dealbreaker, just a heads-up.

To freshen it up before serving again, give it a good stir and add a squeeze of lemon or a drizzle of olive oil. This salad isn’t meant to be reheated, but it’s just as delicious cold or at room temperature.

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Yes, and it actually tastes even better after a few hours in the fridge! Just wait to add the spinach and basil until right before serving to keep them fresh.

What type of chicken works best?

I typically use leftover grilled chicken breast or rotisserie chicken. You can also bake or poach a few breasts if you’re starting from scratch.

Is this salad suitable for meal prep?

Definitely. It holds up well in the fridge and makes a great grab-and-go lunch. Just pack the spinach separately if you want to avoid wilting.

Can I freeze this pasta salad?

Freezing isn’t recommended for this dish. The texture of the pasta and greens changes too much once thawed.

What if I don’t have fresh basil?

Fresh basil adds a lot of flavor, but you can substitute with a teaspoon of dried basil in a pinch. Or try fresh parsley for a different twist.

Related Recipe You’ll Like

If you love this light, summery dish, you should also try Skirt Steak Rice Bowls with Chimichurri for a protein-packed meal or Low Carb Chicken Casserole for something warm and comforting but still healthy. Craving more lemon flavor? Don’t miss the creamy and satisfying Greek Lemon Chicken Soup Avgolemono.

Save and Share This Recipe for Later

If this Light Lemon Basil Pasta Salad with Chicken made your day a little brighter, don’t forget to save it to your Pinterest board so you can find it easily next time. Share the recipe on Facebook or tag a friend who loves light and easy meals. And if you give it a try, leave a comment to let me know what you think!

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