Description
This refreshing rotini pasta salad combines tender pasta with shredded chicken, arugula, and a creamy lemon dressing for a delightful dish.
Ingredients
Scale
- 12 ounces rotini pasta
- 2 cups cooked shredded chicken
- 2 cups arugula
- 1/4 cup thinly sliced red onion
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/3 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the rotini until al dente. Drain well and let it cool slightly.
- In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Parmesan, olive oil, lemon juice, lemon zest, garlic, salt, and black pepper until smooth.
- Add the cooked pasta to the bowl and toss until the spirals are fully coated in the creamy lemon dressing.
- Fold in the shredded chicken, arugula, and red onion gently so everything stays fresh and evenly mixed.
- Cover and chill the pasta salad for 20 to 30 minutes so the flavors blend together.
- Toss once more before serving, then top with extra Parmesan or lemon wedges if desired.
Notes
- This pasta salad is perfect for picnics and potlucks!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg