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Cold pasta salads are a delightful and refreshing option, especially during warmer months. One of the standout recipes in this category is the Refreshing Cold Chicken Pasta with Lemon Vinaigrette. This dish is not just easy to prepare but also packed with flavor and nutrients, making it an ideal choice for a variety of occasions. Combining tender pasta, succulent chicken, and a vibrant mix of fresh vegetables, all tied together with a zesty lemon vinaigrette, this dish offers a perfect balance of taste and texture. Whether you're hosting a picnic, planning a family gathering, or simply looking for a quick lunch, this recipe is sure to satisfy your cravings and impress your guests.

Cold Chicken Pasta with Lemon Vinaigrette

Discover the joy of cold pasta salads with this Refreshing Cold Chicken Pasta with Lemon Vinaigrette. Perfect for warm weather, this dish combines tender pasta, flavorful chicken, and a colorful mix of fresh vegetables, all brought together with a zesty lemon vinaigrette. Easy to prepare and customizable, it's a nutritious choice for picnics, gatherings, or quick lunches. Enjoy a meal that's delicious and packed with essential nutrients, making every bite satisfying and refreshing.
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Ingredients
  

8 oz (225g) penne pasta

2 cups cooked chicken, shredded or diced

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (any color), diced

1/4 red onion, finely chopped

1/2 cup black olives, sliced

1/4 cup fresh parsley, chopped

For the Lemon Vinaigrette:

Juice of 2 large lemons

1/3 cup extra virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon honey (or maple syrup for a vegan version)

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain the pasta, rinse it under cold water to stop the cooking process and cool it down.

    Prepare the Chicken: If you haven't already prepared the chicken, grill, boil, or bake it until fully cooked. Allow it to cool, then shred or dice into bite-sized pieces.

      Chop the Vegetables: In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and black olives. Mix well to distribute the ingredients evenly.

        Make the Lemon Vinaigrette: In a small bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined and emulsified. Adjust seasoning to taste.

          Combine the Ingredients: In the mixing bowl with the chopped vegetables, add the cooled pasta and shredded chicken. Pour the lemon vinaigrette over the mixture. Toss everything together gently until well combined, ensuring the pasta, chicken, and vegetables are evenly coated with the dressing.

            Chill: Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.

              Serve: Before serving, give the pasta a final toss and sprinkle with fresh parsley for garnish. Enjoy this refreshing dish cold, perfect for picnics, potlucks, or a light lunch!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6