Lemon Pepper Pasta Salad
This lemon pepper pasta salad is bright, fresh, and exactly the kind of thing we want to eat when the weather starts to warm up. It’s inspired by classic lemon pepper flavors, but turned into a full, hearty pasta salad with tender chicken, crisp veggies, savory cheese, and a bold lemon pepper dressing that ties everything together.
Ingredients
Chicken and Pasta
- 1 ½ pound chicken breast (about 2 large chicken breasts)
- 12 oz asparagus trimmed & chopped into 1 1/2 inch pieces
- 1 pound pasta cellentani/cavatappi, or your choice
- 3 tsp lemon pepper seasoning for chicken
- 2 tsp lemon pepper seasoning for asparagus
- 3 tbsp olive oil (divided)
- 1 ½ cups Manchego cheese cubed
- ¼ red onion sliced thin
- 3 tbsp parsley chopped
Dressing
- ½ cup olive oil
- ¼ cup lemon juice (about 2 lemons)
- 2 lemons zested
- 1 tbsp spicy brown mustard
- 1 ½ tbsp honey
- 1 tsp black pepper freshly cracked
- 1 tsp sea salt
Instructions
Chicken & Pasta
- Preheat your oven to 400°F.
- Lightly coat each chicken breast with olive oil (about 1 tbsp total), then evenly distribute 3 tsp of lemon pepper seasoning total onto both sides of each chicken breast so that they’re fully covered.1 ½ pound chicken breast, 3 tbsp olive oil (divided), 3 tsp lemon pepper seasoning
- 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.
- While the chicken is baking, cook the pasta in boiling water 1 to 2 minutes longer than the package directions state. Drain and rinse under cold water, then toss with 1 tablespoon of olive oil.1 pound pasta, 3 tbsp olive oil (divided)
- Add the asparagus to the sheet tray and toss it with olive oil and 2 tsp lemon pepper seasoning. Bake for 10 to 12 minutes or until the asparagus is soft but not mushy.12 oz asparagus, 3 tbsp olive oil (divided), 2 tsp lemon pepper seasoning
Dressing
- Add the dressing ingredients to a mason jar and cover it with a lid. Shake until combined.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
Assembly
- Cut the chicken into bite-sized pieces, then add it to the cooked pasta with the asparagus, onion, manchego, parsley, and dressing and gently mix so that everything is combined.1 ½ cups Manchego cheese, ¼ red onion, 3 tbsp parsley
- Cover the pasta bowl and set it aside to cool to room temperature so the flavors can blend. You can also place it in the fridge to chill (if chilling, bring it back to room temperature before serving). Toss the pasta salad again when ready to serve.