Spring Chicken and Asparagus Pasta Salad with Lemon Vinaigrette
A refreshing pasta salad featuring tender chicken, crisp asparagus, and a zesty lemon vinaigrette, perfect for springtime gatherings.
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Ingredients
Yields 4 servings
- (8 oz) pasta (fusilli or penne)
- (2 cups) cooked chicken, shredded
- (1) bunch asparagus, trimmed and cut into 2-inch pieces
- (1 cup) cherry tomatoes, halved
- (1/4 cups) red onion, finely chopped
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) olive oil
- (2 tbsp) lemon juice
- (1 tsp) Dijon mustard
- (1/2 tsp) salt
- (1/4 tsp) black pepper
Instructions
- 1
Cook 8 oz pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
- 2
In a pot of boiling salted water, blanch 1 bunch asparagus pieces for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to ice water to stop cooking. Drain again and set aside.
- 3
In a large bowl, combine 2 cups shredded cooked chicken, cooled pasta, blanched asparagus, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley. Add 2/4 tsp salt.
- 4
In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper to make the vinaigrette.
- 5
Pour the vinaigrette over the pasta salad and toss gently to combine all ingredients evenly.
- 6
Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.
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