Pesto chicken pasta salad
Indulge in the delightful combination of tender chicken, al dente pasta, and vibrant pesto in this scrumptious salad. Perfect for a quick and flavorful meal!
Ingredients:
- 340g casarecce or other short pasta
- 340g sugar snap peas, halved
- ¼ cup plus 1 Tbsp. olive oil, divided
- 2 teaspoons finely chopped shallot (from 1 shallot)
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 teaspoon lemon zest plus 3 Tbsp. fresh juice (from 2 lemons)
- 1 teaspoon kosher salt, plus more for water
- ½ teaspoon freshly ground black pepper
- ½ cup loosely packed fresh mint leaves, torn
- ¼ cup thinly sliced radishes
- 30g ricotta salata cheese, grated (about ¼ cup)
Instructions:
- Start by bringing a large saucepan of water to a boil with a good amount of salt. Once boiling, add the pasta and cook for 9 minutes, stirring occasionally. After that, add the snap peas and cook without stirring until the pasta is cooked but still slightly firm and the peas are tender-crisp, which should take about 2 minutes. Then, drain the pasta and peas, and put them back in the pan. Add 1 tablespoon of oil to the pasta and peas, tossing them to make sure they're well coated. Allow them to cool for 5 minutes.
- While the pasta is cooking, in a large bowl, combine the shallot, mustard, honey, lemon zest, lemon juice, salt, and pepper. Gradually whisk in the remaining 1/4 cup of oil until the mixture is smooth.
- Add the cooked pasta and peas to the shallot dressing and mix everything together. Then, gently mix in the mint and radishes, and sprinkle some cheese on top before serving.
Summary:
- Calories: 2727 kcal
- Fat: 123 g
- Protein: 120 g
- Carbs: 279 g
- Potassium: 1386 mg
- Magnesium: 258 mg