This lemon chicken pasta salad is a perfect spring and summer dish. Artichokes, toasted pine nuts and Parmesan create bright, satisfying flavors. Make it ahead for easy entertaining—everyone raves about it.
I didn’t really love pasta salad for a long time, until I discovered heartier versions dressed in a fresh homemade vinaigrette with plenty of herbs and flavorful add-ins. This is one of those salads: grilled chicken, marinated artichokes, Parmesan, lemon vinaigrette and lots of fresh herbs.
This pasta salad is versatile and reliable—great to bring to a friend’s house, a potluck or a backyard barbecue, or to serve as a bright side at dinner. It’s filling, flavorful and holds up well when made ahead.
The combination of lemon, herbs and artichoke is one I return to every spring. It’s fresh without being fussy, and the flavors stay vibrant through warm-weather gatherings.
This is what you need for the lemon chicken pasta salad:
- Your favorite short-cut pasta (rigatoni, rotini, tortiglioni or trottole work well).
- Grilled chicken breasts, shredded rotisserie chicken or leftover cooked chicken, chopped.
- One jar or can of marinated artichoke hearts, drained.
- Pine nuts, toasted until golden for crunch and aroma.
- Shredded Parmesan cheese—larger shreds hold up nicely in the salad, especially for leftovers.
- Fresh herbs like basil and parsley for brightness.
- Lemon vinaigrette: a simple, tangy dressing with lemon, vinegar, mustard, a touch of honey and olive oil.
I first tasted a version of this at a cafe and, after testing and tweaking, created a version that highlights the lemon-herb-artichoke combination. I make this often because it’s flexible—you can dress it ahead of time and it actually tastes better after the flavors meld in the fridge.
The texture is balanced: chewy pasta, creamy cheese, tender chicken, briny artichokes and crunchy pine nuts, all tossed in a bright lemon vinaigrette. It’s a crowd-pleasing side that also makes a satisfying main when you want something light.
Below are the recipe details so you can make it at home. It serves as a generous side for 6 to 8 people and can be made up to 24 hours ahead. Leftovers keep well and the flavors develop further overnight.
Lemon Chicken Pasta Salad
Lemon Chicken Artichoke Pasta Salad
6 to 8 people, as a generous side dish
Ingredients
- 2 boneless, skinless chicken breasts
- Kosher salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 cup pine nuts
- 1 pound short-cut pasta, cooked
- 1 (14-ounce) jar marinated artichoke hearts, drained
- 3/4 cup shredded Parmesan cheese
- 1/2 cup chopped fresh herbs (parsley and basil suggested)
Vinaigrette
- 3 tablespoons lemon juice
- 2 tablespoons champagne vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon freshly grated lemon zest
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Preheat the grill to high.
- Season the chicken with salt and pepper. Mix the garlic powder, oregano and smoked paprika and rub on both sides. Grill for 5 to 6 minutes per side, or until the internal temperature reaches 165°F. Alternatively, bake the chicken or use shredded rotisserie chicken. Let rest 10 minutes, then chop into 1-inch pieces.
- Bring a pot of salted water to a boil and cook the pasta according to package directions. Drain and cool slightly.
- Toast the pine nuts in a dry nonstick skillet over low heat, stirring often, until golden, about 6 to 8 minutes. Watch carefully so they don’t burn.
- In a large bowl, combine the cooked pasta, chicken, artichoke hearts, Parmesan, pine nuts and fresh herbs. Drizzle with half the vinaigrette and toss to combine. Add more vinaigrette to taste and season with additional salt and pepper if needed.
- Serve immediately or refrigerate up to 24 hours. Leftovers keep well and the flavors deepen after chilling.
Vinaigrette
- Whisk together the vinegar, lemon juice, lemon zest, Dijon, honey, garlic, salt and pepper. While whisking, stream in the olive oil until emulsified. The dressing can be made a day ahead and refrigerated.
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Perfect bite.