Lemon Herb Chicken and Roasted Vegetables Pasta Salad

Name: Lemon Herb Chicken and Roasted Vegetables Pasta Salad
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, patted dry with paper towels; 2 tbsp (30 ml) extra-virgin olive oil; 1 tsp (6 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 2 whole (500 g) medium zucchini, cut into ½-inch (1.25 cm) half-moons; 1 whole (200 g) red bell pepper, seeded and cut into 1-inch (2.5 cm) chunks; 1 whole (200 g) yellow bell pepper, seeded and cut into 1-inch (2.5 cm) chunks; 1 medium (150 g) red onion, cut into ½-inch (1.25 cm) wedges; 1½ cups (250 g) cherry tomatoes, halved; 3 tbsp (45 ml) extra-virgin olive oil; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1 lb (454 g) farfalle (bow-tie pasta) or penne; ⅓ cup (80 ml) fresh lemon juice; 1½ tbsp (9 g) lemon zest, finely grated; 1 whole (40 g) shallot, minced; 2 whole (10 g) garlic clove, minced; 1 tbsp (15 g) Dijon mustard; ⅓ cup (80 ml) extra-virgin olive oil; to taste kosher salt; to taste black pepper, freshly ground; ½ cup (15 g) fresh basil leaves, roughly torn; ⅓ cup (15 g) fresh flat-leaf parsley, finely chopped; 2 tbsp (6 g) fresh dill, finely chopped; 1 cup (150 g) crumbled feta cheese (optional); ¾ cup (120 g) Kalamata olives, pitted and halved (optional)

From the MyKitchenBank Kitchen

A bright, Mediterranean-inspired pasta salad featuring roasted chicken and seasonal vegetables tossed in a lemon-herb vinaigrette. Best served chilled, it's perfect for meal prep, summer entertaining, or packed lunches. The roasted vegetables caramelize slightly while the chicken stays tender, creating layers of flavor that develop as the salad sits.

Prep: 25 min
Cook: 40 min
Wait: 30 min
Total: 1 hr 35 min
Makes: 6 servings (about 2 cups each)

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Ingredients

6 servings

1½ lb (680 g) boneless, skinless chicken breasts, patted dry with paper towels
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (6 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
2 whole (500 g) medium zucchini, cut into ½-inch (1.25 cm) half-moons
1 whole (200 g) red bell pepper, seeded and cut into 1-inch (2.5 cm) chunks
1 whole (200 g) yellow bell pepper, seeded and cut into 1-inch (2.5 cm) chunks
1 medium (150 g) red onion, cut into ½-inch (1.25 cm) wedges
1½ cups (250 g) cherry tomatoes, halved
3 tbsp (45 ml) extra-virgin olive oil
¾ tsp (4.5 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
1 lb (454 g) farfalle (bow-tie pasta) or penne
⅓ cup (80 ml) fresh lemon juice
1½ tbsp (9 g) lemon zest, finely grated
1 whole (40 g) shallot, minced
2 whole (10 g) garlic clove, minced
1 tbsp (15 g) Dijon mustard
⅓ cup (80 ml) extra-virgin olive oil
to taste kosher salt
to taste black pepper, freshly ground
½ cup (15 g) fresh basil leaves, roughly torn
⅓ cup (15 g) fresh flat-leaf parsley, finely chopped
2 tbsp (6 g) fresh dill, finely chopped
1 cup (150 g) crumbled feta cheese (optional)
¾ cup (120 g) Kalamata olives, pitted and halved (optional)

Equipment (7)

Large pot
Two large rimmed baking sheets (18×13 inches / 45×33 cm)
Large mixing bowl
Small bowl or jar for vinaigrette
Whisk or fork
Knife and cutting board
Instant-read thermometer (optional but recommended)

Steps

Before you start

Preheat your oven to 425°F (220°C)
Have two large rimmed baking sheets ready
Bring a large pot of salted water to a boil for the pasta

1
Prepare and season chicken
- Pat the chicken breasts dry with paper towels.
- Divide between two large rimmed baking sheets (about ¾ lb / 340 g per sheet).
- Drizzle with the 2 tbsp (30 ml) olive oil, then season evenly with 1 tsp (6 g) kosher salt and ½ tsp (1 g) black pepper, rubbing the oil and seasonings into the meat with your fingertips so they're evenly distributed.
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Tip: Pat the chicken completely dry so it can brown properly and the seasonings stick.
2
Roast chicken and vegetablesOven 425°F / 220°C
- Place one baking sheet with chicken in a 425°F (220°C) oven.
- On a separate sheet, toss the zucchini, red bell pepper, yellow bell pepper, and red onion with 3 tbsp (45 ml) olive oil, ¾ tsp (4.5 g) kosher salt, and ¼ tsp (0.5 g) black pepper.
- Spread in a single layer and place in the oven alongside the chicken.
- Roast for 20 minutes, then stir the vegetables and rotate the baking sheets (top to bottom, bottom to top).
- Continue roasting for another 15–18 minutes, until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part and the vegetables are tender with caramelized edges.
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Ready when: Chicken internal temperature reaches 165°F (74°C); vegetables are golden brown with softened edges
Tip: Use an instant-read thermometer to ensure the chicken is fully cooked—the thickest part near the bone is the slowest to cook.
3
Cook pasta
- While the chicken and vegetables roast, bring a large pot of salted water (about 4 quarts / 3.8 L) to a rolling boil.
- Add the 1 lb (454 g) pasta and stir occasionally.
- Cook for 1–2 minutes less than the package directions (usually 8–10 minutes for al dente farfalle or penne).
- Drain well and spread on a large, clean baking sheet or parchment to cool to room temperature, tossing occasionally so the pieces don't stick together.
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Ready when: Pasta is tender but firm to the bite (al dente)
Tip: Undercook the pasta slightly because it will continue to soften when mixed with the vinaigrette and as the salad sits.
4
Cool chicken and slice
- Remove the baking sheet with the roasted chicken from the oven and let it rest at room temperature for 5 minutes.
- Once cool enough to handle, cut each breast into ½-inch (1.25 cm) bite-sized pieces or roughly 1-inch (2.5 cm) chunks, depending on your preference.
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Ready when: Chicken is cool enough to handle safely
Tip: Resting the chicken briefly helps retain its juices and makes it easier to cut neatly.
5
Make lemon-herb vinaigrette
- In a small bowl or jar, whisk together the ⅓ cup (80 ml) lemon juice, 1.5 tbsp (9 g) lemon zest, 1 minced shallot, 2 minced garlic cloves, and 1 tbsp (15 g) Dijon mustard.
- Let sit for 1 minute to allow the shallot and garlic to soften slightly.
- Slowly whisk in the ⅓ cup (80 ml) olive oil in a steady stream until emulsified.
- Taste and adjust with salt and freshly ground black pepper to your preference.
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Ready when: Vinaigrette is emulsified and smooth
Tip: The mustard acts as an emulsifier and helps the vinaigrette stay well-combined. If you add the oil too quickly, the vinaigrette may separate.
6
Combine pasta, chicken, and vegetables
- In a large mixing bowl, combine the cooled pasta, sliced chicken, and roasted vegetables.
- Add the cherry tomatoes (halved).
- Pour the lemon-herb vinaigrette over the mixture and toss gently but thoroughly until all ingredients are evenly coated.
- The pasta should glisten with the vinaigrette.
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Ready when: All ingredients are evenly coated with vinaigrette
Tip: Toss gently to avoid breaking the pasta or crushing the tender vegetables.
7
Add fresh herbs and finish
- Gently fold in the ½ cup (15 g) torn fresh basil, ⅓ cup (15 g) chopped fresh parsley, and 2 tbsp (6 g) chopped fresh dill.
- If using, fold in the 1 cup (150 g) crumbled feta cheese and ¾ cup (120 g) halved Kalamata olives.
- Taste and adjust salt and pepper as needed.
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Tip: Add the fresh herbs just before serving or refrigerating so they stay bright and vibrant; if added too early, they can darken and bruise.
8
Chill and serve
- Transfer the pasta salad to a large serving bowl or airtight container.
- Cover and refrigerate for at least 30 minutes (or up to 4 hours) to let the flavors meld and the salad chill completely.
- Stir gently before serving.
- If the salad seems dry after sitting, drizzle with a little extra lemon juice or olive oil and toss again.
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Ready when: Salad is cold and flavors have developed
Tip: The salad can sit in the refrigerator for up to 24 hours; the pasta will absorb more of the vinaigrette over time, creating a more flavorful dish.

Good to know

Tips

Roast the chicken and vegetables on separate baking sheets so the chicken pieces don't steam—this helps them brown evenly and stay juicy.
Cooking the pasta 1–2 minutes under the package time prevents it from turning mushy after the dressing is added and as the salad sits.
If you prefer a warmer salad, serve it within 15 minutes of assembly (before chilling), or gently reheat in a skillet over medium heat with a drizzle of olive oil.
For a heartier meal, add crumbled feta, Kalamata olives, or even cannellini beans. For a lighter version, skip the cheese and olives.

Make ahead

Assemble the salad without the fresh herbs up to 24 hours ahead. Store in an airtight container in the refrigerator. Add the basil, parsley, and dill just before serving for the best color and flavor. The vinaigrette can be made up to 3 days ahead and refrigerated in a sealed jar.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container; stir gently before serving and add a splash of lemon juice or olive oil if the salad seems dry. Freezer: not recommended, as the pasta will become soggy when thawed.

Substitutions

farfalle (bow-tie pasta) or penne → penne, rotini, or whole-wheat pasta. Choose any short pasta shape that holds vinaigrette well. Whole-wheat adds nutty flavor and fiber.
cherry tomatoes → diced regular tomatoes (drained of excess liquid) or sun-dried tomatoes. Drain diced tomatoes well to prevent the salad from becoming watery. Sun-dried tomatoes add concentrated flavor.
medium zucchini → eggplant, yellow squash, or asparagus cut into 1½-inch (4 cm) pieces. Adjust roasting time for thicker vegetables like eggplant (may need an extra 5–10 minutes).
crumbled feta cheese → goat cheese, ricotta salata, or halloumi cubed. Each adds a different tangy or salty note; adjust the amount to taste.