Spring Pea and Pasta Salad with Chicken and Asparagus

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Spring Pea and Pasta Salad with Chicken and AsparagusRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

If your herb garden is going strong, you can snip parsley and chives fresh from the source. Tarragon is worth seeking out for this dish; its anise notes are the distinguishing flavor.

Serves 6 (serving size: about 1 cup)


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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)


Hands-on: 15 Minutes
Total: 24 Minutes

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.

Created date

February 2015

Nutritional Information

Calories 349
Fat 12.8 g
Satfat 3.8 g
Monofat 6.9 g
Polyfat 1 g
Protein 24 g
Carbohydrate 34 g
Fiber 3 g
Cholesterol 46 mg
Iron 3 mg
Sodium 477 mg
Calcium 194 mg