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Spring Pasta Salad With Chicken - Bright, Fresh, and Satisfying

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 ounces short pasta (fusilli, farfalle, or rotini)
  • 2 cups cooked chicken, shredded or diced (rotisserie works great)
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1 cup cucumber, diced
  • 4–6 radishes, thinly sliced
  • 1/2 small red onion, thinly sliced (or 3 scallions, sliced)
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta (or shaved Parmesan)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped (optional but great)
  • 1/3 cup extra-virgin olive oil
  • 1 large lemon, zested and juiced (about 3 tablespoons juice)
  • 1 tablespoon Dijon mustard
  • 1–2 teaspoons honey (to taste)
  • 1 small garlic clove, finely grated or minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve 1/4 cup pasta water, then drain and rinse under cool water to stop the cooking. Toss with a drizzle of olive oil so it doesn’t stick.
  2. Blanch the green veggies: In the same pot of boiling water, blanch asparagus for 1–2 minutes, then add peas for 30 seconds. Drain and rinse with cold water to keep them crisp and bright.
  3. Make the dressing: Whisk olive oil, lemon zest, lemon juice, Dijon, honey, garlic, salt, and black pepper until emulsified. Adjust sweetness, salt, and lemon to taste. The flavor should be bright and zippy.
  4. Combine the base: In a large bowl, add cooled pasta, chicken, asparagus, peas, cucumber, radishes, onion, and tomatoes. Pour over about two-thirds of the dressing and toss gently to coat.
  5. Add herbs and cheese: Fold in parsley, dill, and feta. If the salad looks dry, add more dressing and a splash of the reserved pasta water to loosen and help the dressing cling.
  6. Rest and taste: Let the salad sit for 10–15 minutes in the fridge. Taste and adjust salt, pepper, and lemon. Finish with a drizzle of olive oil if desired.
  7. Serve: Enjoy chilled or at cool room temperature. Add extra herbs or a squeeze of lemon right before serving for a fresh lift.