Spring Chicken Pasta Salad
Serves: 2 servings
A creamy, yet bright, spring pasta salad with zesty lemon, fresh asparagus, sweet peas, hearty chicken, salty feta, and bright herbs.
  • 6 asparagus stalks
  • ¼ cup frozen (or fresh, shelled) peas
  • 4 ounces dried pasta (like farfalle or other short pasta)
  • 1 lemon
  • 1 clove garlic, lightly crushed
  • ¼ cup mayonnaise
  • 1½ cups shredded, cooked chicken
  • 1-2 ounces crumbled feta
  • 1-2 tablespoons chopped fresh herbs (like parsley, tarragon, chives, and/or basil)
  1. Trim the tough ends off the asparagus and discard. Cut the stalks into ½ inch pieces. Fill a large saucepan with water and bring to a boil, add a big pinch of salt. While the water boils, prep an ice bath in a bowl, fit a fine mesh strainer over the bowl so it rests in the water bath. Blanch the asparagus for 60-90 seconds, until bright green. Using a slotted spoon, remove the asparagus from the boiling water and place in the mesh strainer over the ice bath. Repeat the blanching process with the peas. Drain the vegetables and set aside. Add the pasta to the boiling pot and cook according to package instructions.
  2. While the pasta cooks, zest the lemon and add to a large mixing bowl. Add 1 tablespoon of lemon juice to the bowl, along with the garlic. Whisk in the mayonnaise. Remove the garlic clove from the dressing. Add the chicken and blanched vegetables to the dressing. Drain the pasta and rinse under cool water, drain well and add to the bowl with the dressing. Toss to coat the chicken, vegetables, and pasta well with the dressing. Gently fold in the feta and herbs. Serve immediately or chilled.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2016/04/20/spring-chicken-pasta-salad/