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When you hear the words "pasta salad," what comes to mind? If it's a sad, flavorless bowl of mayo-dressed noodles, know that this recipe is far from that. In fact, this is the antithesis of that pasta salad.
With ingredients like olives, parsley, arugula, sun-dried tomatoes, artichokes, cucumbers, feta, and lemon — all tossed in a lemon-Dijon vinaigrette — this pasta salad is bright and fresh, with just the right amount of crunch, zing, and creaminess.
I guarantee it will change your whole view on pasta salad forever.
The best part of this pasta salad is how easy it is to throw together. After you boil your pasta and chop your ingredients, it's really just about assembling! You don't even have to cook chicken breast for this recipe — a rotisserie bird from the grocery store will do the trick just fine here.
Because this dish is so simple and straightforward, the author does have a few suggestions when it comes to choosing your ingredients. She notes that you should select a pasta with lots of ridges to grab all the delicious sauce (she went with farfalle), and go for sun-dried tomatoes packed in oil and marinated artichoke hearts to bring even more flavor into the equation.
She also notes that you can make this salad ahead of time, which means it's a great option for potlucks and picnics. (Hello, back pocket spring and summer recipe!) Just leave out the feta and avocado and wait to toss it in the dressing until you're ready to serve it.
→ Get the Recipe: Lemon Chicken Pasta Salad from Chelsea's Messy Apron for The Recipe Critic