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Spring Veggie & Chicken Pasta Salad with Lemon-Tahini Dressing

April 29, 2025

If you’re anything like me, then springtime is synonymous with pasta salad season. Which means that this Spring Veggie & Chicken Pasta Salad with Lemon-Tahini Dressing is the perfect recipe for you! This pasta salad is loaded with tender, juicy chicken breast, perfectly cooked veggies, and is topped off with a creamy lemon-tahini dressing that is so good, you could drink it. This recipe was developed in collaboration with my good friend, Caroline Chambers, and is one that the whole family is sure to love!

A large bowl of pasta salad with grilled chicken, radish slices, chickpeas, green peas, asparagus, herbs, and feta cheese. Two serving spoons rest in the bowl; a glass of dressing and a pink napkin are nearby.

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Friends, did you know that I am on Substack? If you haven’t joined me over there, you must – it is truly my new favorite platform. Over there, I’ve been sharing exclusive recipes, as well as a behind-the-scenes look at different, frequently asked about aspects of my life (such as all of my cosmetic procedures… oh yes, we are going there!)

You might be wondering why I made the jump over to Substack, especially when I have my blog. And honestly, when the idea of starting a Substack first came on my radar, I thought the same thing! That is, until I sat down with my friend, Caroline Chambers, who convinced me to take the plunge. After all, she happens to be the number-one food creator on Substack… no big deal. So, to celebrate the launch of Beyond the Kale – aka my very own Substack – we collaborated to share a recipe that is perfect for spring: this Spring Veggie & Chicken Pasta Salad with Lemon-Tahini Dressing!

This pasta salad is anything but boring, and is loaded with so much delicious flavor. From the tender, juicy chicken breast, to the perfectly-cooked asparagus and peas, that are then paired with tender pasta and a creamy lemon-tahini dressing that is so good, you could drink it, this recipe is truly loaded with everything that I love. Whether you’ll be dining al fresco in the crisp, springtime air, or are looking for the perfect meal-prep friendly lunch, this recipe is sure to fit the bill.

Top-down view of a table with fresh ingredients including chopped chicken, pasta, asparagus, peas, chickpeas, radishes, herbs, cheese, olive oil, and various sauces, ready for cooking. — To make this pasta salad, you’ll need olive oil, tahini, water, lemon, shallot, garlic, maple syrup, dijon mustard, sea salt, ground black pepper, asparagus, green peas, pasta, chickpeas, green onions, radishes, herbs, feta cheese, and chicken breast.

A spoon hovers above a glass measuring cup filled with creamy salad dressing. Surrounding the cup are jars, sliced radishes, shallots, salt, pepper, and a lemon wedge on a tiled kitchen countertop. — To make this pasta salad, you’ll need olive oil, tahini, water, lemon, shallot, garlic, maple syrup, dijon mustard, sea salt, ground black pepper, asparagus, green peas, pasta, chickpeas, green onions, radishes, herbs, feta cheese, and chicken breast.

What You Need to Make This Spring-Forward Pasta Salad

Olive Oil: Olive oil adds healthy fats and a delicious flavor to this pasta salad.
Tahini: If you’re new to my blog, then you may not know that tahini is one of my FAVORITE ingredients ever. Tahini is a smooth paste made from ground sesame seeds that is salty, creamy, and delicious.
Water: A little water helps to thin out the dressing, which is especially important if the
Lemon: You’ll need both the juice and the zest of one whole lemon in order to make this recipe.
Shallot & Garlic: The combination of fresh garlic and shallot adds the most delicious flavor to the Lemon-Tahini Dressing. Don’t skip or substitute them!
Maple Syrup: Maple syrup adds a touch of sweetness that truly brings this salad dressing together.
Dijon Mustard: I love the tanginess that a hint of dijon mustard adds to the dressing.
Sea Salt & Ground Black Pepper: A pinch of salt and pepper adds the perfect flavor to this recipe!
Asparagus & Green Peas: This pasta salad is packed with veggies, thanks to the asparagus and green peas. The combination of both adds fiber and texture to this pasta salad, and, not to mention, a nutritional twist!
Pasta: Pick your favorite pasta and use it in this recipe. Any pasta works, even gluten-free!
Chickpeas: Chickpeas are one of my favorite plant-based sources of protein! And, not to mention, they’re also inexpensive, making them a great protein option for when you’re on a budget.
Green Onions: Sliced green onions add the best flavor to this pasta salad.
Radishes: Radishes may be small, but they’re perfectly crunchy and packed with vitamins.
Herbs: The combination of fresh parsley and dill adds the perfect, herby flavor to this pasta salad that truly brings it together.
Feta Cheese: I love the tangy, briny flavor that crumbled feta cheese adds to this recipe! It is sharp and delicious. However, if you want to keep this recipe dairy-free, you can totally omit it.
Chicken Breast: Tender cooked chicken breast adds protein to this pasta salad, helping you stay fuller, longer!

A pot of pasta with green asparagus and spinach being stirred with a ladle, surrounded by bowls of chickpeas, feta cheese, fresh herbs, and sliced radishes on a tiled countertop. — Next, heat a pot of water on the stove and boil the pasta until al dente. When the pasta is two minutes out from being cooked, add in the peas and asparagus and allow them to cook for two minutes. Drain and rinse them, then add them to a bowl.

How to Make This Bright & Flavorful Pasta Salad

To make this pasta salad, start by preparing the dressing. Add all of the dressing ingredients (the olive oil, tahini, water, lemon juice, lemon zest, shallot, garlic, maple syrup, dijon mustard, sea salt, and ground black pepper) to a blender. Blend until smooth and creamy. Taste and adjust the seasonings as needed. If the mixture ends up being a bit thick (which is common in tahini-based sauces), just add in water, one tablespoon at a time, until you reach your desired consistency.

Next, prepare the chicken. Cube the chicken breasts into tiny bite sized pieces and add to a bowl alongside 1/4 of the Lemon-Tahini dressing. Heat a cast iron skillet, on the stove, Once the pan is hot, add the chicken to the pan and cook it until it’s cooked through. Since chicken breast is on the drier side, once it is done cooking, let meat rest for a bit. Then, take a fork and break it down or mash it into smaller pieces, in order for the chicken to fully soak into the juices in the pan.

Cooked, seasoned chicken pieces in a white pan with a wooden spoon, surrounded by ingredients like green onions, feta, sauce, olive oil, herbs, and radishes on a light countertop. — Cube the chicken and coat it with 1/4 of the lemon-tahini dressing. Then, cook it in a skillet, on the stove, until it’s cooked through.

A large bowl filled with chopped chicken, chickpeas, macaroni, radishes, herbs, feta cheese, and green onions, all topped with a creamy dressing being poured over the ingredients. — Cube the chicken and coat it with 1/4 of the lemon-tahini dressing. Then, cook it in a skillet, on the stove, until it’s cooked through.

Next, bring a large pot of salted water to a boil, on the stove. Once the water is boiling, add in the pasta and cook until al dente. While the pasta is cooking, wash and chop the peas and asparagus. Then, during the last two minutes of cook time, add the peas and asparagus to the pot with the pasta.

Let the pasta, peas, and asparagus cook for two minutes. Then, drain the water from the pot and add the pasta, peas, and asparagus to a large bowl. Next, chop the parsley and dill and add it to the bowl with the pasta.

Finally, assemble the salad. Drain and rinse the chickpeas and add them to the bowl with the pasta alongside the sliced green onions and radishes. Pour the remaining dressing on top, then add the crumbled feta cheese on top. Toss to fully combine, then serve and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Bea Moreno