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Lemon Pepper Pasta Salad

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Ingredients

Warning0 allergens identified

Lemon Pepper Pasta Salad

1 ½ pounds chicken breast

12 ounces asparagustrimmed & chopped into 1 1/2 inch pieces

1 lb pastacellentani/cavatappi, or your choice

3 teaspoons lemon pepper seasoningfor chicken

2 teaspoons lemon pepper seasoningfor asparagus

3 tablespoons olive oil(divided)

1 ½ cups Manchego cheesecubed

¼ red onionsliced thin

3 tablespoons parsleychopped

Dressing

½ cup olive oil

¼ cup lemon juice(about 2 lemons)

2 lemons zested

1 tbsp spicy brown mustard

1 ½ tablespoons honey

1 tsp black peppercracked

1 tsp sea salt

Lightly coat each chicken breast with olive oil (about 1 tbsp total), then evenly distribute 3 tsp of lemon pepper seasoning total onto both sides of each chicken breast so that they’re fully covered.

Cook the chicken on a baking sheet for about 25 minutes, flipping over halfway, until the chicken reaches an internal temperature of 165°F. Remove the cooked chicken from the sheet tray (keep the oven on) and let it rest.

While the chicken is baking, cook the pasta in boiling water 1 to 2 minutes longer than the package directions state. Drain and rinse under cold water, then toss with 1 tablespoon of olive oil.

Add the asparagus to the sheet tray and toss it with olive oil and 2 tsp lemon pepper seasoning. Bake for 10 to 12 minutes or until the asparagus is soft but not mushy.

Dressing

Add the dressing ingredients to a mason jar and cover it with a lid. Shake until combined.

Assembly

Cut the chicken into bite-sized pieces, then add it to the cooked pasta with the asparagus, onion, manchego, parsley, and dressing and gently mix so that everything is combined.

Cover the pasta bowl and set it aside to cool to room temperature so the flavors can blend. You can also place it in the fridge to chill (if chilling, bring it back to room temperature before serving). Toss the pasta salad again when ready to serve.

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Shock and Chill Asparagus 🧊
Blanch asparagus for 2-3 minutes, then immediately plunge into ice water to stop cooking and preserve vibrant color and crisp-tender texture for the salad.
Dress Warm Pasta First 🍝
Toss warm pasta with olive oil and lemon juice immediately after cooking while it absorbs the dressing better, then cool before mixing with other ingredients.
Season Chicken Generously 🍋
Apply lemon pepper seasoning to chicken before cooking and taste the meat itself—underseasoned protein will make the entire salad taste flat despite the dressing.
Balance Acidity with Honey ⚖️
Add honey to your dressing gradually while whisking and tasting; it prevents the lemon juice from overwhelming the palate and creates a sophisticated, well-rounded flavor profile.
Zest Before Juicing 🍈
Always zest lemons before cutting and juicing them, as you cannot zest once the fruit is halved—fresh zest adds essential oils and bright complexity the juice alone cannot provide.