Name: Lemon Basil Pasta Salad with Chicken and Feta Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: Zest of 2 lemons; Juice of 1 lemon; ½ shallot, finely minced; ½ tsp Kosher salt; ¼ tsp freshly ground black pepper; ½ cup extra virgin olive oil; 8 oz farfalle pasta (bowties), cooked al dente and drained; 1 cup frozen peas, thawed or almost completely thawed; 1 cup packed fresh spinach, sliced thinly; ½ cup packed fresh basil leaves, sliced thinly; 2 cups cooked chopped chicken; ½ cup crumbled feta; A good sprinkle of Kosher salt and a few cranks of black pepper

Jump to Recipe· 4.3 from 176 reviews

If you are searching for a dish that combines bright, fresh flavors with satisfying heartiness, the Lemon Basil Pasta Salad with Chicken and Feta Recipe is an absolute gem. This vibrant pasta salad perfectly balances zingy lemon notes, fragrant basil, tender chicken, and creamy feta into one harmonious bowl that sings with every bite. It’s not just a salad but a celebration of textures and colors—bowtie pasta cooked al dente, crisp peas, and fresh spinach all brought together by a luscious lemon vinaigrette. Whether you’re packing lunch for work, hosting a summer barbecue, or just craving something light yet filling, this recipe offers an inviting, crowd-pleasing option that you’ll keep coming back to.

Ingredients You’ll Need

The image shows seven white bowls on a white marbled surface, each with different ingredients. One bowl is filled with uncooked yellow bowtie pasta, another with bright green peas, two bowls contain different shades of green leafy vegetables, one bowl holds white cooked chicken pieces, another has white crumbled cheese, and a small glass filled with yellow oil sits between the bowls. A pair of silver and glass salt and pepper shakers, a halved lemon, a whole shallot, and a yellow lemon also appear on the surface with a blue and white striped cloth partially visible at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

The beauty of the Lemon Basil Pasta Salad with Chicken and Feta Recipe lies in its simple ingredients, each carefully chosen to create layers of flavor and texture. Fresh herbs add aromatic brightness, feta brings creamy saltiness, and the lemon vinaigrette pulls everything together with a refreshing zing. Every element has a purpose that enhances the overall dish.

Zest of 2 lemons: Provides intense lemon aroma and a citrus burst without the juice’s acidity.
Juice of 1 lemon: Delivers fresh tang to brighten the vinaigrette and salad.
½ shallot, finely minced: Adds a subtle, sweet onion flavor that complements the lemon.
½ tsp Kosher salt: Enhances all the flavors without overwhelming.
¼ tsp freshly ground black pepper: Offers a gentle heat that balances the salad.
½ cup extra virgin olive oil: Brings richness and smooth texture to the lemon vinaigrette.
8 oz farfalle pasta (bowties), cooked al dente and drained: Perfect pasta shape to hold dressing and mix-ins.
1 cup frozen peas, thawed or almost completely thawed: Pops of natural sweetness and vibrant green color.
1 cup packed fresh spinach, sliced thinly: Adds leafy freshness and slight earthiness.
½ cup packed fresh basil leaves, sliced thinly: Brings bold, fragrant herbaceous flavor.
2 cups cooked chopped chicken: Provides lean protein that makes the salad satisfying.
½ cup crumbled feta: Lends a creamy, tangy, and salty contrast to the fresh ingredients.
A good sprinkle of Kosher salt and few cranks of black pepper: Final seasoning to perfect each bite.

How to Make Lemon Basil Pasta Salad with Chicken and Feta Recipe

Step 1: Prepare the Lemon Vinaigrette

Start by whisking together the lemon zest and juice, minced shallot, salt, and black pepper in a small bowl. Slowly drizzle in the extra virgin olive oil while whisking vigorously until the mixture is emulsified and slightly thickened. This lemon vinaigrette is the star dressing that will tie the whole salad together, packing bright citrus flavors with a smooth, silky texture.

Step 2: Cook and Cool the Pasta

Boil the farfalle pasta until it’s al dente, just tender but with a slight bite to hold up against the dressing and other ingredients. Drain and rinse it under cold water to stop the cooking process and cool it down. This ensures your salad won’t be mushy and the pasta will absorb the vinaigrette perfectly.

Step 3: Combine the Salad Ingredients

In a large bowl, gently toss the cooked pasta with thawed peas, sliced spinach, chopped basil, cooked chicken, and crumbled feta. These fresh ingredients give the dish a fantastic blend of flavors and textures, from the sweet peas to the creamy feta and herbaceous basil.

Step 4: Toss with Half the Vinaigrette and Refrigerate

Pour half of the lemon vinaigrette over the combined salad and stir well to distribute the dressing evenly. Cover the bowl and chill in the refrigerator for at least two hours. This chilling step allows the flavors to meld beautifully and the pasta to soak up the vinaigrette.

Step 5: Serve with Remaining Vinaigrette

About 20 minutes before serving, remove the salad from the fridge and let it come close to room temperature. Drizzle the remaining dressing over the salad, toss again to freshen up the flavors, and serve. This technique ensures the salad isn’t too cold and all ingredients shine through clearly.

How to Serve Lemon Basil Pasta Salad with Chicken and Feta Recipe

A clear glass bowl holds a mixed pasta salad showing three main layers: on the bottom are small green peas and fresh dark green spinach leaves, scattered throughout are pale yellow bowtie pasta pieces with a smooth texture, and on top are small chunks of light beige cooked chicken. The salad is stirred with two wooden spoons visible in the bowl. Surrounding the bowl on a white marbled surface are fresh green parsley, two glass salt and pepper shakers with silver tops, a brown shallot, and three whole bright yellow lemons with one lemon half facing upward. A striped white and blue cloth is partly visible at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes can elevate this pasta salad to something truly special. Consider topping with extra torn basil leaves, a sprinkle of freshly ground black pepper, or additional crumbled feta. Thin lemon slices or zest curls add a beautiful visual flourish and a hint of extra citrus aroma.

Side Dishes

This salad works beautifully as a stand-alone meal or paired with light sides. Serve alongside grilled vegetables, crusty garlic bread, or a crisp green salad for a balanced meal perfect for warm days. It’s also an excellent companion to chilled white wine or sparkling water with fresh lemon.

Creative Ways to Present

For gatherings or picnics, consider serving the Lemon Basil Pasta Salad with Chicken and Feta Recipe in individual mason jars or colorful bowls. Layer the ingredients with the vinaigrette on the side for guests to dress their salads fresh. You can also transform this dish into a stuffed pita or wrap filling for a portable lunch option.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to three days. Keep the dressing separate if possible to maintain freshness and toss with it just before serving again.

Freezing

This salad is best enjoyed fresh and does not freeze well due to the pasta and fresh greens losing texture upon thawing. It’s better to prepare fresh or simply store leftovers refrigerated.

Reheating

If you prefer your salad slightly warm, let refrigerated portions sit at room temperature for 20 minutes before serving. Avoid microwaving as it can wilt the greens and alter the texture of the feta and chicken.

FAQs

Can I use a different type of pasta in this recipe?

Absolutely! While farfalle is recommended for holding this salad’s dressing nicely, penne, fusilli, or rotini are perfect alternatives. Just make sure to cook them al dente.

Is it necessary to use fresh basil?

Fresh basil adds a vibrant herb flavor that dried basil won’t replicate. However, if fresh isn’t available, a small amount of dried basil can be substituted, though the salad’s aromatic profile will be milder.

Can I make this salad vegetarian?

Yes! Simply omit the chicken and consider adding extra feta or protein-rich extras like chickpeas or toasted nuts to keep it hearty and delicious.

How long can I prepare the salad in advance?

This lemon basil pasta salad is best made a few hours to one day ahead to allow flavors to mingle, but avoid making it too far ahead to keep the fresh greens crisp.

What’s the best way to handle leftovers?

Store leftovers refrigerated in an airtight container, keep the dressing separate if possible, and enjoy within three days for optimal taste and texture.

Final Thoughts

Sharing the Lemon Basil Pasta Salad with Chicken and Feta Recipe feels like gifting a little burst of sunshine wrapped in a bowl. Its refreshing lemony flavor, paired with fresh herbs and creamy feta, makes it an unforgettable dish that’s easy to prepare and delightful to enjoy. I truly hope you try this recipe soon and let it bring as much joy to your table as it has to mine.

Lemon Basil Pasta Salad with Chicken and Feta Recipe

Ingredients You’ll Need