Spring Pasta Salad With Chicken – Bright, Fresh, and Satisfying
This Spring Pasta Salad with Chicken is the kind of recipe you’ll want on repeat once the weather warms up. It’s crunchy, colorful, and full of bright flavors that feel light but still satisfy. Tender chicken, crisp veggies, and a tangy lemon-herb dressing all come together around bouncy pasta.
It’s easy enough for weeknights but cheerful enough for a picnic or potluck. Make it ahead, stash it in the fridge, and you’re set for lunches or a simple dinner.
Spring Pasta Salad With Chicken - Bright, Fresh, and Satisfying
Ingredients
Method
- Cook the pasta: Bring a large pot of salted water to a boil.Cook the pasta until just al dente. Reserve 1/4 cup pasta water, then drain and rinse under cool water to stop the cooking. Toss with a drizzle of olive oil so it doesn’t stick.
- Blanch the green veggies: In the same pot of boiling water, blanch asparagus for 1–2 minutes, then add peas for 30 seconds.Drain and rinse with cold water to keep them crisp and bright.
- Make the dressing: Whisk olive oil, lemon zest, lemon juice, Dijon, honey, garlic, salt, and black pepper until emulsified. Adjust sweetness, salt, and lemon to taste. The flavor should be bright and zippy.
- Combine the base: In a large bowl, add cooled pasta, chicken, asparagus, peas, cucumber, radishes, onion, and tomatoes.Pour over about two-thirds of the dressing and toss gently to coat.
- Add herbs and cheese: Fold in parsley, dill, and feta. If the salad looks dry, add more dressing and a splash of the reserved pasta water to loosen and help the dressing cling.
- Rest and taste: Let the salad sit for 10–15 minutes in the fridge. Taste and adjust salt, pepper, and lemon.Finish with a drizzle of olive oil if desired.
- Serve: Enjoy chilled or at cool room temperature. Add extra herbs or a squeeze of lemon right before serving for a fresh lift.
What Makes This Recipe So Good
- Balanced and bright: The lemony dressing and fresh herbs cut through the richness of the chicken and pasta.
- Crunch in every bite: Spring veggies like peas, radishes, and asparagus add texture and color.
- Meal-prep friendly: It keeps well, tastes better after a short rest, and packs easily for work or school.
- Flexible: Swap in whatever spring produce you have. Use rotisserie chicken, leftover grilled chicken, or even canned chickpeas.
- All-in-one meal: Protein, carbs, and plenty of veggies—no extra sides required.
Ingredients
- 8 ounces short pasta (fusilli, farfalle, or rotini)
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 cup cucumber, diced
- 4–6 radishes, thinly sliced
- 1/2 small red onion, thinly sliced (or 3 scallions, sliced)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup crumbled feta (or shaved Parmesan)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional but great)
Lemon-Herb Dressing
- 1/3 cup extra-virgin olive oil
- 1 large lemon, zested and juiced (about 3 tablespoons juice)
- 1 tablespoon Dijon mustard
- 1–2 teaspoons honey (to taste)
- 1 small garlic clove, finely grated or minced
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
How to Make It
- Cook the pasta: Bring a large pot of salted water to a boil.
Cook the pasta until just al dente. Reserve 1/4 cup pasta water, then drain and rinse under cool water to stop the cooking. Toss with a drizzle of olive oil so it doesn’t stick.
- Blanch the green veggies: In the same pot of boiling water, blanch asparagus for 1–2 minutes, then add peas for 30 seconds.
Drain and rinse with cold water to keep them crisp and bright.
- Make the dressing: Whisk olive oil, lemon zest, lemon juice, Dijon, honey, garlic, salt, and black pepper until emulsified. Adjust sweetness, salt, and lemon to taste. The flavor should be bright and zippy.
- Combine the base: In a large bowl, add cooled pasta, chicken, asparagus, peas, cucumber, radishes, onion, and tomatoes.
Pour over about two-thirds of the dressing and toss gently to coat.
- Add herbs and cheese: Fold in parsley, dill, and feta. If the salad looks dry, add more dressing and a splash of the reserved pasta water to loosen and help the dressing cling.
- Rest and taste: Let the salad sit for 10–15 minutes in the fridge. Taste and adjust salt, pepper, and lemon.
Finish with a drizzle of olive oil if desired.
- Serve: Enjoy chilled or at cool room temperature. Add extra herbs or a squeeze of lemon right before serving for a fresh lift.
Keeping It Fresh
- Storage: Store in an airtight container in the fridge for up to 3 days. The flavors meld and improve by day two.
- Reviving leftovers: Stir in a splash of olive oil and a squeeze of lemon before serving.
A pinch of salt wakes it up.
- Keep the crunch: If you’re making it ahead for guests, slice radishes and cucumbers the day of so they stay crisp.
- Pack smart: For lunches, pack extra lemon wedges and a small container of dressing to refresh right before eating.
Benefits of This Recipe
- Nutritionally balanced: Lean protein, fiber-rich veggies, and whole grains if you use whole-wheat pasta.
- Seasonal ingredients: Spring produce is naturally sweet and tender, so you don’t need heavy sauces.
- Quick to assemble: Using rotisserie chicken and fast-cooking veggies cuts down on time and dishes.
- Great for gatherings: Feeds a crowd, travels well, and holds up on a buffet without wilting.
- Easy to customize: Works with different proteins, cheeses, and dressings without losing its charm.
Pitfalls to Watch Out For
- Overcooked pasta: Go just to al dente. Overcooked pasta turns mushy after sitting in the dressing.
- Underseasoning: Taste at the end. Cold foods need a bit more salt and acid than warm dishes.
- Soggy veggies: Blanch quickly and chill.
Thinly slice watery vegetables like cucumbers and pat them dry.
- Dry salad: Hold back some dressing to add right before serving, and use a splash of pasta water to help it cling.
- One-note flavor: Don’t skip lemon zest and fresh herbs. They bring the brightness that makes this sing.
Variations You Can Try
- Mediterranean: Add kalamata olives, roasted red peppers, and swap dill for basil. Use crumbled feta and a dash of red wine vinegar.
- Green Goddess: Blend the dressing with avocado, basil, and a spoon of Greek yogurt for a creamy twist.
- Grain swap: Use orzo, farro, or quinoa instead of traditional pasta.
Adjust cook times and salt.
- No chicken: Try canned chickpeas, grilled shrimp, or flaked canned tuna. Each brings its own personality.
- Extra veg: Add snap peas, baby spinach, arugula, or roasted zucchini for more greens and texture.
- Cheese swap: Replace feta with shaved Parmesan, goat cheese, or mini mozzarella balls.
- Heat lovers: Add a pinch of red pepper flakes or a spoonful of Calabrian chili paste to the dressing.
FAQ
Can I make this a day ahead?
Yes. In fact, it tastes even better after resting.
Keep a little extra dressing on hand to refresh right before serving.
What’s the best pasta shape for pasta salad?
Short, ridged shapes like fusilli, rotini, or farfalle hold dressing and mix-ins well. Avoid long noodles, which clump and are harder to toss.
How do I keep the veggies crisp?
Blanch green veggies briefly and rinse under cold water. Pat cucumbers and radishes dry before adding.
Add delicate greens just before serving.
Can I use leftover grilled chicken?
Absolutely. It adds a pleasant smoky note. Slice thin and toss in at the end so it stays tender.
Is there a dairy-free option?
Yes.
Skip the feta or use a dairy-free alternative. The salad still has plenty of flavor from the lemon-herb dressing.
What can I use instead of dill?
Basil, mint, or chives are great. Use what you like and what’s fresh—herbs are a big part of the flavor here.
How can I make it more filling?
Add more protein like extra chicken or chickpeas, and consider using whole-wheat pasta or farro for extra fiber.
Will gluten-free pasta work?
Yes.
Cook it just to al dente, rinse gently, and toss with a bit of oil to prevent sticking. Gluten-free pasta can get soft if overcooked.
Wrapping Up
This Spring Pasta Salad with Chicken is bright, crunchy, and simple to throw together. It leans on fresh produce, a lively lemon dressing, and easy shortcuts like rotisserie chicken.
Keep it casual for a weeknight or dress it up for guests—either way, it’s a reliable crowd-pleaser. Make a batch, stash it in the fridge, and you’ve got a fresh, satisfying meal ready when you are.
