The First Bite That Hooked Me
Sunlight streamed through my friend’s kitchen as I took my first forkful. The tangy lemon, salty bacon, and creamy feta danced together. The courgettes added a fresh crunch, while the pesto tied it all up. Ever wondered how you could turn Chicken and Courgette Pasta Salad into something unforgettable? That meal made me crave it weekly. Now, I’m sharing my version so you can taste the magic too.My Messy (But Tasty) First Try
My first attempt was… eventful. I forgot to flip the chicken, so one side stayed pale. The courgettes got too crispy, almost burnt. Yet, the flavors still wowed me. Home cooking isn’t about perfection—it’s about joy and little victories. Even my lumpy dressing taught me to embrace mistakes. What’s your funniest kitchen fail? Share below!Why This Dish Shines
– The lemon-baked chicken stays juicy, while the bacon adds smoky crunch. – Feta and pesto create a rich, tangy contrast with sweet corn. Which flavor combo surprises you most? Is it the zesty dressing or the herby courgettes? Try it and decide!A Dish With Roots
This salad mixes Mediterranean vibes with British pantry staples. Pesto hails from Italy, while baked chicken is a global favorite. *Did you know courgettes are called zucchinis in the U.S.?* Simple, fresh, and endlessly tweakable—that’s its charm. Would you add olives or swap the pasta? Tell me your twist!
| Ingredient | Amount | Note |
|---|---|---|
| Courgettes | 350 grams | sliced |
| Chicken breast | 1 large | |
| Streaky bacon | 4 rashers | cooked until crispy |
| Sweetcorn | 1 tin (198g) | |
| Pasta | 300 grams | |
| Lemon | 1 | |
| Pesto | 3 tbsp | |
| Mayonnaise (or Greek yoghurt) | 2 tbsp | |
| Red wine vinegar | 2 tbsp | |
| Olive oil | 2 tbsp | |
| Feta cheese | 100 grams | |
| Spring onion (scallions) | Small bunch | |
| Dried basil | ½ tsp | |
| Salt and pepper | To taste |
How to Make This Fresh & Easy Pasta Salad
Step 1 Preheat the oven to 200°C. Line a tray with paper or foil. Slice courgettes and mix with corn, oil, basil, salt, and pepper. Spread evenly on the tray.
Step 2 Cut chicken into thin cutlets. Place on lemon slices. Drizzle with oil and lemon juice. Bake with veggies for 20-25 minutes, flipping halfway.
Step 3 Cook pasta, then cool under cold water. Mix pesto, mayo, and vinegar for the dressing. Chop spring onions, chives, feta, and crispy bacon.
Step 4 Cut chicken into bites. Toss everything with the dressing. Top with bacon. (*Hard-learned tip: Chill the salad for 30 minutes for better flavor!*) What’s your go-to pasta salad add-in? Share below!
Cook Time: 25 minutes Total Time: 45 minutes Yield: 4 servings Category: Lunch, Salad
3 Fun Twists to Try
Vegetarian Skip the chicken and bacon. Add roasted chickpeas for crunch and protein.
Spicy Toss in chopped jalapeños or a dash of chili flakes.
Seasonal Swap courgettes for roasted butternut squash in fall. Which twist would you pick? Vote in the comments!
Serving & Sipping Ideas
Serve with garlic bread or a simple green salad. Garnish with extra feta and fresh basil. Pair with chilled white wine or sparkling lemonade. Both balance the dish’s richness. Which would you choose tonight?
Keep It Fresh or Freeze It
This pasta salad stays fresh in the fridge for 3 days. Toss it well before serving. Freeze it without the dressing for up to 2 months. Thaw overnight, then mix in the dressing. *Fun fact: Lemon keeps the chicken tender and brightens the flavors.* Batch-cook the chicken and veggies separately for easy weekday meals. Why this matters: Prepping ahead saves time and reduces food waste. Ever tried freezing pesto? It works like a charm!Quick Fixes for Common Hiccups
Soggy pasta? Rinse it under cold water right after cooking. Chicken too dry? Bake it for 5 fewer minutes next time. Dressing too thick? Add a splash of water or lemon juice. Why this matters: Small tweaks make big differences in taste and texture. I once forgot the vinegar—still tasty, but tangier is better! What’s your go-to fix for dry chicken? Share below!Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free pasta and check pesto labels for hidden gluten.
Q: How far ahead can I prep this?
A: Assemble everything but the bacon 1 day ahead. Add bacon just before serving.
Q: Any swaps for feta?
A: Goat cheese or grated Parmesan work well.
Q: Can I double the recipe?
A: Absolutely! Use two baking trays for even cooking.
Q: No courgettes—what else?
A: Try diced bell peppers or grated carrots for crunch.
Let’s Dish Together!
This salad is a summer staple in my house. The lemony chicken always wins compliments. Tag me on Pinterest with your creations—I’d love to see your twist!@AmeliaHartwellEats. Happy cooking! —Amelia Hartwell.
