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Lemon-Basil Chicken-Pasta Salad
Lemon-Basil Chicken-Pasta Salad
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Prep Time:
25 minutes
Total Time:
1 hour 25 minutes
Whip up a flavorful chicken pasta salad with a garlic, basil, and Parmesan dressing for a delicious dinner tonight!
Ingredients:
  • 1/2 teaspoon salt (for cooking pasta), if desired
  • 2 cups uncooked rotini or rotelle (spiral) pasta (6 oz)
  • 10 asparagus stalks (about 8 oz)
  • 1 clove garlic or 1/8 teaspoon garlic powder
  • 5 oz cooked chicken or turkey
  • 1/2 cup fresh basil leaves
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 1/4 cup olive or vegetable oil
  • 1 tablespoon grated lemon peel
Instructions:
  • Fill a 4-quart Dutch oven halfway with water and add 1/2 teaspoon of salt, if desired. Bring the water to a rapid boil, then add the pasta. Boil uncovered for 9 to 11 minutes, stirring occasionally, until the pasta is tender but still slightly firm. Proceed with the recipe while the pasta cooks.
  • Trim off tough ends of asparagus by snapping them; wash. Cut asparagus into 1-inch pieces to measure 2 cups, then stir into pasta for the final 2 to 3 minutes of cooking.
  • Peel and finely chop the garlic, cut the chicken into 1/2-inch cubes (about 2 cups), and tear the basil leaves into narrow strips.
  • Set a strainer in the sink and carefully pour the cooked pasta and asparagus into it. Give them a quick rinse with cold water before draining well.
  • Combine pasta, asparagus, and chicken in a big glass or plastic bowl. Mix in garlic, basil, cheese, oil, and lemon zest. Cover with plastic wrap and chill in the refrigerator for 1 to 2 hours before serving.

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