Herby Pea Lemon Pasta Salad
Servings: 4
Ingredients
- 6 ounces uncooked small shell pasta
- 1 1/2 cups frozen green peas thawed
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup torn fresh mint leaves
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces shredded skinless boneless rotisserie chicken breast (about 1 1/2 cups)
- 1/4 cup sliced almonds toasted
Instructions
- Cook pasta according to package directions, omitting salt and fat.
- Add peas during the last 2 minutes of cooking.
- Drain.
- Combine parsley and next 7 ingredients (through pepper) in a large bowl, stirring with a whisk.
- Add chicken; toss to coat.
- Add pasta mixture; toss.
- Sprinkle evenly with almonds.
Notes
This verdant pasta salad signals a fantastic start to spring with a shower of fresh herbs. Mini shell pasta and peas are a perfect pair—the pasta serves as a kind of catcher’s mitt for the sweet, bright green peas. You could also use orecchiette, an ear-shaped pasta that serves the same purpose. Skip the chicken and add 1/4 cup crumbled feta or goat cheese for a vegetarian main, or try 2 slices of cooked, crumbled bacon for meat lovers. If you have a nut allergy but still want some crunch, try toasted coarse breadcrumbs or sunflower seed kernels.