Ingredients
Method
- Cook the pasta according to package directions until al dente. Drain well and transfer to a large mixing bowl.
- Add the shredded chicken, grated Parmesan, diced red onion, arugula, and 1/2 teaspoon salt to the pasta. Toss to combine.
- In a separate bowl, whisk together the olive oil, lemon juice, mayonnaise, Italian seasoning, remaining salt, and black pepper until smooth and emulsified.
- Pour the lemon dressing over the pasta mixture and stir until everything is evenly coated. Taste and adjust salt or pepper if needed.
- Top with shaved Parmesan and the zest of one lemon for a bright finish.
- Refrigerate until ready to serve. Before serving, give the salad a good stir to redistribute the dressing that may have settled.
Nutrition
Notes
For a make-ahead meal, prepare the dressing separately and toss just before serving to keep the arugula crisp. Substitute cooked shrimp or chickpeas for the chicken if desired. Store leftovers in an airtight container in the fridge for up to 3 days; the pasta will absorb some dressing, so add a splash of olive oil or lemon juice when reviving. Avoid overcooking the pasta—al dente holds up better after chilling. This salad also works well as a cold lunch or picnic dish; just keep it chilled until serving. For extra California flair, toss in some sliced avocado just before serving.
