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Lemon-Basil Chicken-Pasta Salad

Lemon-Basil Chicken-Pasta Salad
  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 4
Make a chicken pasta salad for dinner tonight. A homemade dressing with garlic, basil and Parm makes it delicious.
Updated September 23, 2015

Ingredients

  • 1/2 teaspoon salt (for cooking pasta), if desired
  • 2 cups uncooked rotini or rotelle (spiral) pasta (6 oz)
  • 10 asparagus stalks (about 8 oz)
  • 1 clove garlic or 1/8 teaspoon garlic powder
  • 5 oz cooked chicken or turkey
  • 1/2 cup fresh basil leaves
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 1/4 cup olive or vegetable oil
  • 1 tablespoon grated lemon peel

Steps

  • 1
    Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes, stirring frequently, until tender but not mushy. While water is heating and pasta is cooking, continue with recipe.
  • 2
    Break off and discard the tough ends of the asparagus stalks where they snap easily; wash asparagus. Cut asparagus into 1-inch pieces to measure 2 cups. Add asparagus to the pasta during the last 2 to 3 minutes of cooking.
  • 3
    Peel and finely chop the garlic. Cut the chicken into 1/2-inch cubes to measure about 2 cups. Tear the basil leaves lengthwise into narrow strips.
  • 4
    Place strainer or colander in the sink. Pour pasta and asparagus in the strainer to drain. Rinse with cold water; drain.
  • 5
    In a large glass or plastic bowl, toss pasta, asparagus and chicken. Stir in garlic, basil, cheese, oil and lemon peel. Cover with plastic wrap; refrigerate 1 to 2 hours or until chilled.

  • Substitute ham for the chicken and shredded Swiss cheese for the Parmesan cheese.
  • Cut edges of basil leaves turn black very quickly which is fine when adding to a sauce or mixture. Carefully tear the basil leaves just before adding to this salad to prevent the edges from darkening as quickly.

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
250mg
10%
Potassium
270mg
8%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
13%
Sugars
1g
Protein
24g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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