Description
A vibrant and fresh Spring Veggie & Chicken Pasta Salad featuring tender asparagus, green peas, and chickpeas tossed with rotini pasta and topped with crumbled feta. Dressed in a creamy, zesty Lemon-Tahini dressing, this dish is perfect for a light yet satisfying meal that highlights spring’s best produce and lean protein.
Ingredients
Lemon-Tahini Dressing
- ⅓ cup Olive Oil
- ¼ cup Tahini
- ¼ cup Water
- 1 Lemon, juiced and zested
- 1 Small Shallot
- 2 Cloves Garlic
- 2 teaspoons Maple Syrup
- 1 teaspoon Dijon Mustard
- Sea Salt, to taste
- Ground Black Pepper, to taste
Pasta Salad
- ¾ pound Asparagus, trimmed and chopped
- 1 cup Green Peas, fresh or frozen
- 1 pound Pasta (rotini preferred)
- 1 can Chickpeas, drained and rinsed
- 4 Green Onions, finely sliced
- 6 Radishes, sliced into thin half-moons
- ½ cup Flat Leaf Parsley, chopped
- ½ cup Fresh Dill, chopped
- ½ cup Feta Cheese, crumbled
- 1 pound Chicken Breast, cubed into bite-sized pieces
Instructions
- Prepare the Lemon-Tahini Dressing: Add the olive oil, tahini, water, lemon juice and zest, shallot, garlic, maple syrup, dijon mustard, sea salt, and black pepper to a blender. Blend until smooth and creamy. Taste and adjust seasoning. If thick, thin the dressing by blending in water one tablespoon at a time until desired consistency.
- Cook the Chicken: Cube the chicken breasts into bite-sized pieces and toss with ¼ of the prepared dressing. Heat a cast iron skillet over medium heat. Add the chicken and cook until fully cooked through and slightly browned. Remove from heat and let rest briefly, then use a fork to break the chicken into smaller pieces so it absorbs the pan juices.
- Cook the Pasta and Vegetables: Bring a large pot of salted water to a boil. Add the pasta and cook until nearly al dente. In the last two minutes of cooking, add asparagus and peas to the pot to cook together with the pasta.
- Drain and Combine Pasta and Veggies: Drain the pot, reserving the pasta, peas, and asparagus. Transfer them into a large mixing bowl.
- Add Herbs and Salad Ingredients: Chop parsley and dill, then add them to the bowl along with the chickpeas, sliced green onions, and radishes.
- Assemble the Salad: Pour the remaining Lemon-Tahini dressing over the salad ingredients. Add crumbled feta cheese on top. Toss well to combine all ingredients evenly.
- Serve: Serve the pasta salad immediately or chill slightly before serving for a fresh, delicious springtime meal.
Notes
- To keep the chicken moist, let it rest after cooking before breaking it down to soak up juices.
- Adding the peas and asparagus in the last two minutes preserves their vibrant color and fresh texture.
- The dressing may thicken if left to sit; whisk in a little water before serving if needed.
- You can substitute pasta shapes as desired; small shapes like rotini or penne work best.
- This salad is great served chilled and makes excellent leftovers.
- For a vegan version, omit chicken and feta or substitute with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
