Irresistible Lemon Pasta Salad

If you ask me, pasta salad doesn’t get enough credit as a main dish.

This lemon pasta salad makes a satisfying dinner that’s full of bright, fresh flavors. Tender cavatappi gets tossed with peppery arugula and red onion, all coated in a creamy lemon dressing.

It’s mixed with shredded chicken and finished with grated parmesan that clings to every curl of pasta. Fresh herbs and a hit of lemon zest help the whole thing come together.

It’s a crowd-pleasing meal that works great for busy weeknights or potlucks, and it tastes even better the next day.

SAVE NOW

What Kind of Pasta Should I Use?

Cavatappi is the star of this recipe, and it’s a great choice because those spiral ridges and hollow center do an amazing job of catching all that lemony dressing. If you can’t find cavatappi at your store, don’t worry – penne, rotini, or fusilli all make excellent substitutes since they have similar shapes that hold onto sauce well. When cooking your pasta, make sure to salt your water generously and cook it just until al dente, since it’ll continue to soften a bit as it sits in the dressing. And here’s a pro tip: rinse your cooked pasta under cold water to stop the cooking process and cool it down quickly for your salad.

SAVE NOW

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Cavatappi: Any short pasta works great here – try penne, fusilli, rotini, or even bowtie pasta. They all hold onto the dressing nicely.
• Chicken: Rotisserie chicken makes this super easy, but you can also use grilled chicken, leftover roasted chicken, or even canned chicken in a pinch. For a different protein, try cooked shrimp or white beans.
• Arugula: Swap in baby spinach, chopped romaine, or mixed greens if arugula’s peppery taste isn’t your thing. Add them just before serving so they don’t wilt too much.
• Parmesan: Pecorino Romano gives a similar salty, sharp flavor. Feta cheese works too if you want a tangier taste, though it’ll change the flavor profile a bit.
• Mayonnaise: Greek yogurt or sour cream can replace mayo for a lighter option. You might want to add a touch more lemon juice to keep that creamy, tangy balance.
• Red onion: Green onions or shallots work well if you want something milder. You can also use white or yellow onion, though they’re a bit stronger.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is tossing the dressing with hot pasta, which causes the arugula to wilt and turn brown – always let your cooked cavatappi cool to room temperature first, or even chill it in the fridge for 20 minutes.

Another common error is under-seasoning the pasta water, so make sure to salt it generously (it should taste like the ocean) since this is your only chance to season the pasta itself from the inside out.

To keep your red onion from overpowering the dish, slice it thin and soak the pieces in cold water for 10 minutes before adding them, which mellows out the sharp bite while keeping the crunch.

Finally, pasta salad always tastes better after sitting in the fridge for a few hours, so if you’re making it ahead, hold back a few tablespoons of dressing to stir in before serving since the pasta will absorb most of it.

SAVE NOW

What to Serve With Lemon Pasta Salad?

This pasta salad is pretty filling on its own since it’s got chicken and pasta, but it pairs really well with grilled vegetables like zucchini, bell peppers, or asparagus on the side. If you’re serving it at a cookout or potluck, it goes great alongside grilled chicken skewers, burgers, or even some simple garlic bread. The bright lemon flavor also makes it a nice match with lighter proteins like grilled shrimp or baked salmon if you want to keep the meal on the fresher side. For a complete spread, add some fresh fruit like watermelon or berries to balance out the savory flavors.

Storage Instructions

Store: Keep your lemon pasta salad in an airtight container in the fridge for up to 3 days. The arugula might wilt a bit over time, so if you’re making it ahead, consider adding the greens right before serving to keep everything fresh and crisp.

Make Ahead: This salad actually tastes better after sitting for a few hours because the flavors have time to meld together. You can prep it the night before and let it chill in the fridge overnight. Just give it a good stir before serving since the dressing might settle at the bottom.

Serve: Pasta salad is best served cold or at room temperature. If it’s been in the fridge, let it sit out for about 15 minutes before serving. You might want to add a splash of lemon juice or a drizzle of olive oil to freshen it up if it seems a bit dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3650-3950
• Protein: 160-175 g
• Fat: 200-220 g
• Carbohydrates: 300-330 g

Ingredients

For the salad:

• 16 oz cavatappi pasta (I use Barilla for the best al dente texture)
• 4.5 cups chicken (cooked and shredded into 1-inch bite-sized pieces)
• 1 cup parmesan cheese (finely grated to coat the pasta evenly)
• 2 cups arugula
• 0.5 red onion (very thinly sliced into half-moons)
• 0.75 tsp salt
• 1 lemon zest
• shaved parmesan (optional, adds a nice saltiness and visual appeal)
• 0.25 cup fresh parsley, chopped

For the dressing:

• 1 cup olive oil (I prefer Bertolli Extra Virgin for this dressing)
• 6 tbsp lemon juice
• 4 tbsp mayo (I always use Hellmann’s for a creamier consistency)
• 3 tbsp Italian seasoning
• 0.75 tsp salt
• 0.25 tsp black pepper

Step 1: Cook the Pasta and Prepare the Mise en Place

• 16 oz cavatappi pasta
• 0.5 red onion, thinly sliced
• 0.25 cup fresh parsley, chopped
• 1 lemon zest
• 4.5 cups cooked shredded chicken

Bring a large pot of salted water to a boil and cook the cavatappi according to package directions until al dente—this is crucial for the best texture in a cold salad.

While the pasta cooks, thinly slice the red onion into half-moons, chop the fresh parsley, zest the lemon, and have your cooked shredded chicken ready.

Once the pasta is done, drain it in a colander and transfer to a large mixing bowl while still warm—this helps it absorb the dressing better.

Step 2: Whisk Together the Lemon Dressing

• 1 cup olive oil
• 6 tbsp lemon juice
• 4 tbsp mayo
• 3 tbsp Italian seasoning
• 0.75 tsp salt
• 0.25 tsp black pepper

In a separate bowl, whisk together the olive oil, lemon juice, mayo, Italian seasoning, salt, and black pepper until well combined and emulsified.

I like to add the mayo to the lemon juice and oil first, whisking it in slowly to create a creamy base before adding the seasonings—this prevents lumps and creates a smoother dressing.

Taste and adjust seasoning if needed; the dressing should be bright and balanced with a subtle herbaceous note from the Italian seasoning.

Step 3: Combine the Pasta Salad Components

• dressing from Step 2
• 4.5 cups cooked shredded chicken
• 1 cup parmesan cheese, finely grated
• 0.5 red onion, sliced from Step 1
• 2 cups arugula
• 0.75 tsp salt

Pour the dressing from Step 2 over the warm pasta in the bowl, then add the chicken, grated parmesan cheese, sliced red onion, arugula, and 0.75 tsp salt.

Toss everything together thoroughly to ensure the pasta is evenly coated and all ingredients are well distributed.

The warm pasta will help the flavors meld together beautifully as it cools.

Step 4: Finish and Serve

• 0.25 cup fresh parsley, chopped from Step 1
• 1 lemon zest from Step 1
• shaved parmesan

Transfer the pasta salad to a serving dish or individual plates.

Top with the fresh parsley chopped in Step 1 and the lemon zest, then finish with shaved parmesan if using.

I find that adding the fresh parsley and lemon zest at the end keeps them vibrant and ensures the citrus flavor stays prominent—this prevents them from getting lost or wilting into the salad.

Irresistible Lemon Pasta Salad

Delicious Irresistible Lemon Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 8 servings

Calories 3800 kcal

Ingredients

  

For the salad

• 16 oz cavatappi pasta (I use Barilla for the best al dente texture)
• 4.5 cups chicken (cooked and shredded into 1-inch bite-sized pieces)
• 1 cup parmesan cheese (finely grated to coat the pasta evenly)
• 2 cups arugula
• 0.5 red onion (very thinly sliced into half-moons)
• 0.75 tsp salt
• 1 lemon zest
• shaved parmesan (optional, adds a nice saltiness and visual appeal)
• 0.25 cup fresh parsley, chopped

For the dressing

• 1 cup olive oil (I prefer Bertolli Extra Virgin for this dressing)
• 6 tbsp lemon juice
• 4 tbsp mayo (I always use Hellmann's for a creamier consistency)
• 3 tbsp Italian seasoning
• 0.75 tsp salt
• 0.25 tsp black pepper

Instructions

 

• Bring a large pot of salted water to a boil and cook the cavatappi according to package directions until al dente—this is crucial for the best texture in a cold salad. While the pasta cooks, thinly slice the red onion into half-moons, chop the fresh parsley, zest the lemon, and have your cooked shredded chicken ready. Once the pasta is done, drain it in a colander and transfer to a large mixing bowl while still warm—this helps it absorb the dressing better.
• In a separate bowl, whisk together the olive oil, lemon juice, mayo, Italian seasoning, salt, and black pepper until well combined and emulsified. I like to add the mayo to the lemon juice and oil first, whisking it in slowly to create a creamy base before adding the seasonings—this prevents lumps and creates a smoother dressing. Taste and adjust seasoning if needed; the dressing should be bright and balanced with a subtle herbaceous note from the Italian seasoning.
• Pour the dressing from Step 2 over the warm pasta in the bowl, then add the chicken, grated parmesan cheese, sliced red onion, arugula, and 0.75 tsp salt. Toss everything together thoroughly to ensure the pasta is evenly coated and all ingredients are well distributed. The warm pasta will help the flavors meld together beautifully as it cools.
• Transfer the pasta salad to a serving dish or individual plates. Top with the fresh parsley chopped in Step 1 and the lemon zest, then finish with shaved parmesan if using. I find that adding the fresh parsley and lemon zest at the end keeps them vibrant and ensures the citrus flavor stays prominent—this prevents them from getting lost or wilting into the salad.