Ingredients
For the Lemon Vinaigrette
- Zest of 2 lemons
- Juice of 1 lemon
- ½ shallot, finely minced
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup extra virgin olive oil
For the Pasta Salad
- 8 oz farfalle pasta (bowties), cooked al dente and drained
- 1 cup frozen peas, thawed or almost completely thawed
- 1 cup packed fresh spinach, sliced thinly
- ½ cup packed fresh basil leaves, sliced thinly
- 2 cups cooked chopped chicken
- ½ cup crumbled feta
- A good sprinkle of Kosher salt and a few cranks of black pepper
Instructions
- Make the lemon vinaigrette: In a 2-cup measuring cup or a small mixing bowl, whisk together the lemon zest, lemon juice, minced shallot, kosher salt, and freshly ground black pepper. Slowly drizzle in the extra virgin olive oil while whisking vigorously until the dressing emulsifies and becomes slightly thickened. This should yield about ⅔ cup of vinaigrette.
- Assemble the pasta salad: In a large mixing bowl, combine the cooked and drained farfalle pasta, thawed peas, sliced fresh spinach, sliced basil leaves, cooked chopped chicken, and crumbled feta cheese. Drizzle half of the lemon vinaigrette over the salad and stir gently but well to evenly coat all ingredients.
- Chill the salad: Cover the pasta salad and refrigerate it for a couple of hours to allow flavors to meld. Before serving, remove from the refrigerator and let it come close to room temperature for about 20 minutes to enhance the taste and texture.
- Serve: Just before serving, drizzle the remaining vinaigrette over the salad and gently mix it through. Season with additional Kosher salt and freshly ground black pepper to taste. Serve the pasta salad at room temperature for the best flavor experience.
Notes
- Make sure to cook the pasta al dente to prevent it from becoming mushy when chilled.
- Use fresh lemon juice and zest for the brightest flavor.
- The salad can be made a day ahead and stored covered in the refrigerator.
- Allowing the salad to come to room temperature before serving enhances the flavor.
- Substitute grilled chicken for a smoky variation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
