Lemon Ricotta and Garlic Chicken Pasta Salad
This lemon ricotta pasta salad is creamy, fresh, and full of bright flavor. Tossed with arugula, peas, salami, and seasoned chicken, it is a refreshing, protein packed dish that is perfect for easy summer meals or backyard parties.
When the warm weather hits, I go straight into salad, pasta, and sandwich mode. Anything you would want to eat while sitting by the pool or on the beach. Even though we just welcomed a new baby into the world this year, we are still planning a few beach trips this summer, and you better believe these pasta salad recipes I have lined up for this month’s recipe blogs will be packed in the cooler.
We brought one of my favorite pasta salads on our beach trip last year, and it was so nice not having to leave the beach to go grab food. Plus, pasta salad keeps so well in the fridge for a few days, and we love eating it cold!
One thing we’ve been doing lately is sitting down for dinner together every single night as a family at the table. We noticed our toddler was always sitting at the counter by himself while we worked around him or kept reminding him to “eat,” and we finally said, why don’t we just start having family dinners? We thought it might help spark his interest in food and create a healthier habit of eating together, and honestly, it has been the best change.
It is definitely a little more work making dinner and cleaning up more dishes each night, but we have all really come to enjoy that time together, sitting around the table and sharing a meal instead of snacking through dinner. And after we eat, we head out for a family walk, which has been such a sweet way to end the day.
Last night, I made this pasta salad for dinner, and my husband had three helpings. He loved it so much and already requested that we make it again with grilled steak when we have friends and family in town in a few weekends.
This recipe is made with simple ingredients, is super easy to customize with your favorites, and comes together in about 20 minutes. I was able to grab everything at Trader Joe’s, which makes it an affordable option, too. What I love most is that it makes a big batch, so we will be enjoying it all weekend long.
Lemon Ricotta Pasta Salad Ingredients:
Pasta (Gigli, Bowtie, penne or your favorite)
Ricotta cheese
Lemon (juice)
Garlic Powder
Fresh dill
Arugula
Peas
Salami
Cooked chicken (seasoned with garlic powder, black peper & sea salt)
Red onion
Olive oil
Sea salt
Black pepper
How to Make Pasta Salad:
This recipe could not be easier!
- Cook the chicken (grilled, baked, or seared). I cooked mine in a Dutch oven on the stovetop with salt, pepper, garlic powder, and avocado oil.
- While the chicken is cooking, prepare the pasta.
- While the pasta is still hot, mix it with the ricotta. Squeeze in the fresh lemon juice, then add the peas, arugula, red onion, dill, salt, pepper, and garlic powder.
- Fold in the chicken and salami.
- Top with extra salt and pepper, drizzle with olive oil, and toss again.
- Serve warm or chilled!
This pasta salad is so light and refreshing, and it is also beautiful and impressive to serve to guests.
Lemon Dill Ricotta Pasta Salad with Garlic Chicken and Arugula
Ingredients
- 6 Large Thinly Sliced Chicken Breasts (seasoned with salt, pepper, and garlic powder)
- 1 Package Pasta your choice
- 16 Ounces Ricotta Cheese whole milk
- 1 Medium Lemon (just juice)
- 1/4 Cup Freshly Chopped Dill
- 6 Cups Fresh Arugula
- 1 1/2 Cups Peas
- 1/3 Cup Chopped Red Onion
- 1 Teaspoon Garlic Powder or more to taste
- 1/2 Teaspoon Black Pepper or more to taste
- 1/2 Teaspoon Sea Salt or more to taste
- 1 Tablespoon Olive Oil
- 4 Ounces Salami, Sliced
Instructions
- Cook the chicken (grilled, baked, or seared). I cooked mine in a Dutch oven on the stovetop with salt, pepper, garlic powder, and avocado oil.
- While the chicken is cooking, prepare the pasta.
- While the pasta is still hot, mix it with the ricotta. Squeeze in the fresh lemon juice, then add the peas, arugula, red onion, dill, salt, pepper, and garlic powder.
- Fold in the chicken and salami.
- Top with extra salt and pepper, drizzle with olive oil, and toss again.
- Serve warm or chilled!
How can I make this recipe gluten free?
Super easy to make this gluten free without changing the flavor at all!
Just swap the regular pasta for your favorite gluten free pasta. Brown rice pasta or chickpea pasta both work really well in this recipe. I’ve found that brown rice pasta and chickpea pasta hold up especially well in pasta salads and don’t get mushy. Trader Joe’s has amazing gluten-free pasta options that taste great!
- Cook the gluten free pasta just to al dente since it can soften more as it sits
- Rinse it slightly after cooking to stop the cooking process
- Toss it with a little olive oil before adding the ricotta so it doesn’t stick
Everything else in this recipe is naturally gluten free, so that one swap is all you need!
Can I make this recipe ahead of time? How can I store it?
This pasta salad stores really well, which makes it perfect for meal prep!
Store any leftovers in an airtight container in the fridge for up to 3 to 4 days. Since it is made with ricotta, you may notice it thickens a bit as it sits. Just give it a good stir before serving and add a drizzle of olive oil or a squeeze of fresh lemon juice to bring it back to life.
You can enjoy it straight from the fridge or let it sit out for a few minutes to take the chill off before serving. I actually think the flavors get even better the next day!
I was even thinking I might turn this recipe into a seafood version when we’re at the beach by adding shrimp and crab and serving it with roasted corn on the cob. You can do so many things with the base of this recipe!
I can’t wait to hear what you think of this recipe, and stay tuned to see how I make it at the beach house this summer!
I have a bunch of amazing summer recipes for you to explore on the blog, so make sure to check them out. You know what would pair AMAZINGLY with this recipe? My lemon olive oil cake with whipped cream cheese buttercream frosting!
