Chicken Pasta Salad with Orzo and Lemon Dressing

Name: Chicken Pasta Salad with Orzo and Lemon Dressing
Prep time: 20 min
Cook time: 20 min
Total time: 90 min
Yield: 6 servings
Cuisine: Mediterranean-inspired
Ingredients: 400 g boneless skinless chicken breast; 1 tbsp olive oil, for chicken; 1/2 tsp fine salt; 1/4 tsp ground black pepper; 250 g dry orzo pasta; 1 medium cucumber, diced; 200 g cherry tomatoes, halved; 150 g cooked sweetcorn kernels; 2 spring onions, sliced; 3 tbsp olive oil, for dressing; 2 tbsp lemon juice; 1 tsp Dijon mustard; 2 tbsp chopped parsley

By Hez ArslanUpdated October 5, 2026

Total 1 hr 30 minMakes 6 servings

Jump to Recipe

Orzo makes chicken pasta salad easy to scoop because the small pasta pieces mingle with diced vegetables.

Orzo makes chicken pasta salad easy to scoop because the small pasta pieces mingle with diced vegetables. A lemon and olive oil dressing keeps this version lighter in texture than a mayonnaise-bound salad. Cook the chicken fully, cool it promptly and use the same care with the pasta. Let the bowl chill briefly so the flavours settle, then stir before serving. This is a cold meal that needs refrigeration even though the dressing contains no mayonnaise.

Recipe at a glance

Yield: 6 servings. Prep: 20 minutes. Cook: 20 minutes. Total: 90 minutes, including 50 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Skillet, pasta saucepan, colander, shallow cooling dishes, food thermometer.

Ingredients and directions

Chicken Pasta Salad with Orzo and Lemon Dressing

Doneness checks

Chicken reaches 74°C (165°F); orzo is tender and the salad stays chilled.

Helpful tips

Cut chicken to an even thickness before cooking.
Drain the orzo thoroughly after rinsing.
Use cooked sweetcorn rather than raw kernels.
Stir the chilled salad so dressing is redistributed.

Troubleshooting

Keep it chilled in a cooler and put out small portions. Oil dressing does not make cooked chicken and pasta safe at room temperature.
Cut chicken to an even thickness before cooking.

Serving ideas

Serve as a cold lunch bowl.
Pack in an insulated bag with ice packs.
Offer smaller portions beside grilled vegetables.
Add a green salad at the table.

Substitutions

Small pasta shells can replace orzo by dry weight. Use leftover fully cooked chicken if it has been refrigerated safely; omit the raw-chicken cooking stage.

Variation

Add 60 g crumbled feta at serving time for a saltier variation.

Make ahead

Cook chicken and orzo a day ahead, cool promptly and refrigerate separately. Add chopped vegetables and dressing on the serving day.

Storage and reheating

Refrigerate covered for up to 3 days. Keep cold during transport; discard if perishable food has been above refrigeration temperature for more than 2 hours, or 1 hour above 32°C (90°F).

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Can I leave it at a picnic table?

Keep it chilled in a cooler and put out small portions. Oil dressing does not make cooked chicken and pasta safe at room temperature.

Why does it taste dry after chilling?

Pasta absorbs dressing. Stir well and add a small splash of lemon juice or oil if needed.

How to tell when it is ready

Chicken reaches 74°C (165°F); orzo is tender and the salad stays chilled.

Tips

Cut chicken to an even thickness before cooking.
Drain the orzo thoroughly after rinsing.
Use cooked sweetcorn rather than raw kernels.
Stir the chilled salad so dressing is redistributed.