Chicken Pasta Salad

This is a recent find, and what drew me to it is that it does not have a mayonnaise-based dressing. It is light and refreshing, and very tasty. The original recipe can be found here, at Two Peas and Their Pod. This can be served as a Main Dish, or as a Side Dish.

 

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For the Dressing (see note below)

1/2 cup olive oil
1 teaspoon lemon zest

1/4 cup fresh lemon juice

2 teaspoons honey

1 teaspoon Dijon mustard

2 cloves grlic, minced

Kosher salt and black pepper, to taste

For the Pasta Salad

1 pound penne pasta, or something else, similar

1 pound boneless, skinless chicken breasts or tenders, that have been cooked and chopped

6 strips of bacon, cooked and chopped

2 1/2 cups halved grape or cherry tomatoes

3 green onions, thinly sliced

1 cup shredded Parmesan cheese

1/2 cup chopped fresh basil (at the time, I only had dried basil on hand)

Kosher salt and black pepper, to taste

extra basil and Parmesan cheese for garnishing

Directions

1. Cook the pasta according to package directions until al dente, drain, and transfer to a large serving bowl.

2. Prepare the dressing by combining the olive oil, lemon zest, lemon juice, hone, Dijon mustard, garlic, salt and pepper in a small bowl, and whisk until well-combined. 

3. Add the cooked chicken and bacon, tomatoes, green onions, Parmesan cheese, and the basil to the pasta. Pour the dressing over on top and toss until well combined. Season with salt and pepper, and additional basil and parmesan cheese, if desired.

Note

I added some additional lemon zest, lemon juice and honey to boost the flavor even more. 

Lemon Pasta

I have seen this type of recipe for years, but have never made it until just recently. I didn't realize until after I started making this that this particular recipe did not call for heavy cream,  so I added some at the end. Once I find another recipe for one that actually includes cream, I will post it here.  Meanwhile, this is fairly typical of what I've seen out there. It is very tasty, and is certainly not overpowered by the lemon. 

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8 ounces of uncooked spaghetti
4 tablespoons butter

2 tablespoons grated lemon zest, plus more for garnish

2 garlic cloves, minced 

1/2 cup freshly grated Parmesan cheese

1 tablespoon freshly squeezed lemon juice, plus more to taste (fresh lemon juice as opposed to bottled, makes all the difference in the world)

1/4 cup heavy cream, optional - may use more if desired

sea salt and pepper, to taste

chopped fresh parsley or basil leaves, for garnish

1. Prepare spaghetti according to package directions, cooking until al dente. Remove some of the pasta water to add to the sauce, at least a cup's worth and set aside. 

2. A few minutes before your pasta is done cooking, in a large skillet, melt the butter over medium heat until the butter foams. Reduce the heat to low and add the lemon zest and garlic. Cook, stirring, for 1-2 minutes. Remove skillet from heat if your pasta is still cooking. 

3. When the pasta is al dente, drain the pasta and using tongs, transfer the pasta to the skillet and stir it into the butter mixture. Add 1/2 cup of the reserved pasta water and toss the pasta until a sauce forms and lightly coats the pasta. Add half of the Parmesan cheese and toss to incorporate. Add in the lemon juice and cook and stir over low heat until the sauce is smooth. If it is clumpy, add more of the reserved pasta water, as needed. 

5. At this point, if desired, add about 1/4 cup of heavy cream and stir the pasta until the cream has heated through. Season with salt and pepper to taste, adding more lemon juice if it is needed. Garnish with additional lemon zest, and the parsley or basil leaves, if using. Top with additional Parmesan cheese, if desired. 

This can be served with cooked chicken, however you want to prepare that, and a crusty bread.