Herby Pea and Lemon Pasta Salad in 20 minutes

Total Time

20 Mins

Yield

Serves 4 (serving size: about 1 1/4 cups)

Adam Hickman 

March 2017

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.

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)

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Add peas during the last 2 minutes of cooking. Drain.

Step 2

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.