Ingredients
Pasta and Protein
- 12 ounces farfalle (or other short pasta like rotini or cavatappi)
- 3 cups shredded rotisserie chicken (skin removed)
Vegetables and Cheese
- 2 cups baby spinach (thinly sliced)
- 1 cup artichoke hearts (canned or jarred, well-drained, chopped)
- 1 cup (100 g) Parmesan cheese (freshly grated)
Dressing
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 teaspoon garlic (minced)
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper
- ⅓ cup extra virgin olive oil
Garnish
- Extra grated Parmesan
- Lemon wedges
- Freshly cracked black pepper
Instructions
- Cook pasta. Bring a large pot of salted water to a boil. Add farfalle pasta and cook according to package directions until al dente. Drain pasta and rinse briefly under cold water to stop the cooking process. Set aside to cool slightly.
- Whisk dressing ingredients. In a small bowl or jar, combine fresh lemon juice, minced garlic, Dijon mustard, kosher salt, and black pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing is smooth and emulsified.
- Combine salad ingredients. In a large mixing bowl, add the cooled pasta, shredded rotisserie chicken, thinly sliced baby spinach, chopped artichoke hearts, and freshly grated Parmesan cheese.
- Toss with dressing. Pour the prepared lemon vinaigrette over the pasta mixture. Gently toss until all ingredients are evenly coated with the dressing.
- Serve or chill. Serve the salad immediately for a fresh taste, or refrigerate it for 30 minutes up to 24 hours to allow the flavors to meld. Before serving, toss the salad again and garnish with extra grated Parmesan, lemon wedges, and freshly cracked black pepper if desired.
Notes
- This pasta salad can be made ahead and stored in the refrigerator for up to 24 hours.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Rinsing the pasta with cold water helps to stop the cooking process and cool it for the salad.
- Adjust salt and pepper in the dressing to taste based on your preference.
- This recipe is versatile; feel free to swap in other short pasta shapes or add additional veggies like cherry tomatoes or cucumbers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
