Spring Pea and Pasta Salad with Chicken and Asparagus

By cserumga

350 calories per serving

Ingredients

• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped chives
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons minced shallots
• 2 teaspoons chopped fresh tarragon
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups shredded roasted skinless, boneless chicken breast halves
• 8 ounces uncooked fusilli pasta
• 1 1/2 cups (1 1/2-inch) pieces asparagus
• 1 cup fresh or frozen, thawed green peas
• 3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup)

Preparation

Step 1

1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add chicken; toss to coat.

2. Prepare pasta according to package directions. Add asparagus pieces and peas during the last 2 minutes of pasta cooking time. Drain well. Add pasta-and-vegetable mixture and Parmigiano-Reggiano to chicken mixture; toss well to coat.