Summer Pasta Salad with Lime Vinaigrette

Our colorful pasta salad is so satisfying it qualifies as dinner. We recommend picking up a whole deli-roasted chicken to cut back on prep time. All you'll have to do is remove the skin and shred the meat. The rest of the dish will come together quicker than you can get that pasta water to boil. Simply slice up your zucchini and squash, and chop the nectarines and parsely. Once you've added all the ingredients to the cooked and cooled pasta, stir in the Lime Vinaigrette and top with toasted sliced almonds. 

Summer Pasta Salad with Lime Vinaigrette
Photo: Alison Miksch
Hands On Time:
30 mins
Total Time:
40 mins
6 servings


  • 8 ounces farfalle pasta, prepared according to package directions for al dente

  • 1 (1 1/2- to 2 1/2-lb.) whole deli-roasted chicken, skin removed and meat shredded

  • 1 medium zucchini (about 5 oz.), thinly sliced

  • 2 small yellow squash (about 5 oz.), thinly sliced

  • 2 nectarines, coarsely chopped

  • 1/3 cup coarsely chopped fresh flat-leaf parsley

  • Lime Vinaigrette

  • 1/4 cup toasted sliced almonds


  1. Rinse prepared pasta with cold water, and drain well. Gently stir together pasta, chicken, and next 5 ingredients in a large bowl. Add salt and pepper to taste. Sprinkle with almonds, and serve immediately.

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