Chicken & Artichoke Pasta Salad
Meanwhile, in a large bowl, whisk lemon zest, lemon juice, mustard, and crushed red pepper flakes until well combined. Whisking constantly, slowly drizzle in oil until smooth; season with salt and black pepper.
Ingredients :
- Kosher salt
- 8 oz. short dry spiral-shaped pasta
- Zest and juice of 1 lemon
- 1 tsp. Dijon mustard
- 1/2 tsp. crushed red pepper flakes
- 1 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 lb. rotisserie chicken, shredded
- 1 can low-sodium cannellini beans, drained, rinsed
- 1 jar marinated quartered artichoke hearts packed in olive oil, drained
- 6 oz. Castelvetrano olives, pitted, coarsely chopped
- 3/4 cup shelled roasted unsalted pistachios, coarsely chopped
- 2 1/2 oz. baby arugula
- 1 cup fresh mint leaves, chopped
- 3 oz. Parmesan, coarsely grated, plus more for serving
- 1 medium bunch chives, thinly sliced
Directions :
- In a large pot of boiling salted water, cook pasta, stirring occasionally, until on the softer side of al dente, about 1 minute beyond package instructions (12 to 13 minutes for fusilli). Drain and rinse with cool water.
- Meanwhile, in a large bowl, whisk lemon zest, lemon juice, mustard, and crushed red pepper flakes until well combined. Whisking constantly, slowly drizzle in oil until smooth; season with salt and black pepper.
- Add pasta, chicken, beans, artichokes, olives, and pistachios and toss to combine. Gently stir in arugula, mint, Parmesan, and chives.
- Divide pasta salad among bowls and top with more Parmesan.
