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, chopped
- 1 Cup Green Peas, fresh or frozen
- 1 Pound Pasta (rotini or preferred shape)
- 1 Can Chickpeas, drained and rinsed
- 4 Green Onions, finely sliced
- 6 Radishes, thinly sliced into half-moons
- ½ Cup Flat Leaf Parsley, chopped
- ½ Cup Fresh Dill, chopped
- ½ Cup Feta Cheese, crumbled
- 1 Pound Chicken Breast, cubed
Instructions
- Prepare the Dressing: Add 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. Adjust seasoning and consistency by adding water one tablespoon at a time if needed.
- Cook the Chicken: Cube the chicken breasts into bite-sized pieces and toss with 1/4 of the prepared lemon-tahini dressing. Heat a cast iron skillet over medium heat, add the chicken and cook until fully cooked through, about 6-8 minutes. Let rest briefly, then break down the chicken with a fork to soak up the pan juices.
- Cook Pasta and Vegetables: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions for al dente. During the last two minutes, add the chopped asparagus and peas to the pot with the pasta. Drain and transfer to a large bowl.
- Assemble Salad Base: Add chopped parsley and dill to the bowl with pasta, asparagus, and peas.
- Add Remaining Ingredients: Drain and rinse chickpeas, then add to the bowl along with sliced green onions and radishes.
- Finish the Salad: Pour the remaining lemon-tahini dressing over the salad, add crumbled feta cheese, and toss gently to combine all ingredients thoroughly.
- Serve: Serve immediately or chill briefly before serving. Enjoy this fresh springtime pasta salad!
Notes
- Cooking the chicken with a portion of the dressing infuses extra flavor and keeps it moist.
- Use fresh or frozen peas depending on availability; frozen peas add a sweet pop of flavor.
- Adjust the thickness of the dressing with water to suit your preference.
- Letting the cooked chicken rest and then breaking it up ensures it absorbs all pan juices for maximum flavor and tenderness.
- This recipe is nut-free and refined sugar-free, suitable for many dietary needs.
- Feta cheese adds a salty tang but can be omitted or substituted for a dairy-free option if needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Nut Free
