Lemon Dill Ricotta Pasta Salad with Garlic Chicken and Arugula
This creamy lemon ricotta pasta salad is light, fresh, and full of flavor. Tender pasta is tossed in a creamy ricotta and lemon dressing with garlic and fresh dill, then combined with arugula, peas, salami, and chicken for the perfect summer dinner.
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!
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