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Lemon Pepper Pasta Salad

Combining the classic flavors of lemon pepper chicken with chilled pasta, bright veggies, savory cheese, and a killer lemon pepper dressing, this pasta salad is a winner that you'll be craving all summer!
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Prep Time:15 minutes
Cook Time:45 minutes
Fridge Time:1 hour
Total Time:2 hours
Course: Pasta, Salad
Cuisine: American
Keyword: Chicken, lemon
Servings: 8

Ingredients

Dressing

  • ½ cup olive oil
  • ¼ cup lemon juice, from 2 lemons
  • 2 lemons, zested
  • 1 tbsp spicy brown mustard
  • 1 ½ tbsp honey
  • 1 tsp black pepper, freshly cracked
  • 1 tsp sea salt

Chicken & Pasta

  • 1 ½ pound chicken breast, 2 large chicken breasts
  • 12 oz asparagus, trimmed & chopped into 1 1/2 inch pieces
  • 1 pound pasta, cellentani/cavatappi, or your choice
  • 5 tsp lemon pepper seasoning, divided
  • 3 tbsp olive oil, divided
  • 1 ½ cups Manchego cheese, cubed
  • ¼ red onion, sliced thin
  • 3 tbsp parsley, chopped

Instructions

Dressing

  • Add the dressing ingredients to a mason jar and cover it with a lid.
    ½ cup olive oil, ¼ cup lemon juice, 2 lemons, 1 tbsp spicy brown mustard, 1 ½ tbsp honey, 1 tsp black pepper, 1 tsp sea salt
  • Shake until combined.

Chicken & Pasta

  • Preheat your oven to 400°F.
  • Lightly coat each chicken breast with olive oil (about 1 tbsp total).
    1 ½ pound chicken breast
  • Evenly distribute 3 tsp of lemon pepper seasoning onto both sides of each chicken breast so that they’re fully covered.
  • Cook the chicken on a baking sheet for about 25 minutes, flipping over halfway, until the chicken reaches an internal temperature of 165°F.
  • Remove the cooked chicken from the sheet tray (keep the oven on) and let it rest for 10 minutes before cutting into bite-sized pieces.
  • Add the asparagus to the baking sheet previously used by the chicken and toss it with 1 tbsp olive oil and 2 tsp of lemon pepper seasoning. Bake for 10-12 minutes or until asparagus is soft but not mushy.
    12 oz asparagus
  • Cook the pasta in boiling water 1 minute longer than package directions state (pasta salad is best with well-done pasta because you'll serve it cold). Drain and rinse under cold water.
    1 pound pasta
  • Toss the pasta with 1 tbsp olive oil, then mix in the asparagus, onion, Manchego, chicken, parsley, and dressing.
    1 ½ cups Manchego cheese, ¼ red onion, 3 tbsp parsley
  • Cover the pasta bowl with a lid or plastic wrap and place it in the fridge to cool at least an hour so the flavors can blend.
  • Toss the pasta salad again when ready to serve.