Herby Pea and Lemon Pasta Salad

Photo by Lee C.
Adapted from cookinglight.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookinglight.com

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

Directions

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. SPONSORED STORIES

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