This chicken pasta salad is loaded with flavor, ready in minutes, and showcases Mediterranean-inspired ingredients! It’s perfect for summer potlucks and barbecues (no mayo!) and feeds a crowd. Or make it as an EASY family dinner with planned leftovers!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Salad
Cuisine: Mediterranean
Keyword: basil lemon pasta salad, lemon pasta salad, pasta salad with chicken, pasta salad with lemon
Servings: 12
Calories: 328kcal
Author: Averie Sunshine
Ingredients
1pounddry rotini pasta
4tablespoonsolive oilplus more as needed
1.50 to 2poundsboneless skinless chicken breastsdiced into bite-sized pieces
one 15-ounce can chickpeasdrained and rinsed (I used low sodium)
1 to 2tablespoonslemon pepper seasoning*or as desired (See Notes)
¾teaspoonsdried oregano
¾teaspoonkosher saltor as desired
¾teaspoonfreshly ground black pepperor as desired
3 to 5clovesgarlicfinely chopped or pressed
4cupsfresh spinachor as desired (about 4 huge handfuls)
1medium red bell pepperdiced into small pieces
1medium cucumber or English cucumberdiced into small pieces
½medium red onionfinely chopped
⅓cupfresh basilchiffonade-cut (fine ribbons)
Juice from 1 medium fresh lemon
½cupcrumbled feta cheeseoptional and to taste
Instructions
Cook pasta according to package directions, drain, place in a very large bowl; set aside. While pasta is boiling, begin cooking the chicken.
To a large skillet, add 4 tablespoons oil, chicken, and cook over medium-high heat for about 6 to 7 minutes, or until done, flipping intermittently so all sides cook evenly.
Add the chickpeas and evenly sprinkle with the lemon pepper seasoning, oregano, salt, pepper, and stir to combine. Cook for about 1 minute. If mixture looks dry, add additional olive oil, to taste.
Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
Transfer the chicken and chickpea mixture to the very large bowl with the cooked pasta.
Add the spinach and stir to combine. It will look like a lot but it will wilt dramatically as it warms from the carryover heat of the pasta and chicken.
Add the red bell peppers, cucumbers, onions, basil, lemon juice, and stir to combine. If the mixture looks at all dry, add more olive oil, to taste. I added another 3-4 tablespoons.
Taste the pasta salad, and based on personal preference, add additional lemon pepper, salt, pepper, etc., to taste. Don't be afraid to add salt and pepper; this is a very large quantity of food and you don't want it to be bland.
Optionally, add the feta (note if you don't want it to melt, wait before adding it until the mixture cools down), and serve, or if desired, chill it before serving. Pasta salad will keep airtight in the fridge for 5 days and can be served warm, at room temp, or chilled.
Notes
*Lemon pepper seasoning can be a bit of a wild card. Some brands have quite a bit of added sodium whereas others don't. The same can be said for the amount of onion and garlic powder various brands contain.My advice is to not be shy with the lemon pepper when you're seasoning the chicken and chickpeas in the skillet since it's a key flavor element in this recipe.However, if you're doing additional seasoning at the end, add the lemon pepper slowly, stirring well after each addition so you don't accidentally over season, or shall I say over salt, your pasta salad. That being said, I added about 2 1/2 teaspoons total to the entire pasta salad since again this really makes a big batch!