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Herby Pea and Lemon Pasta Salad

Photo: Jennifer Causey
Total time 20 mins

Serves 4 (serving size: about 1 1/4 cups)

This verdant pasta salad signals a fantastic start to spring with a shower of fresh herbs. Mini shell pasta and peas are a perfect pair—the pasta serves as a kind of catcher’s mitt for the sweet, bright green peas. You could also use orecchiette, an ear-shaped pasta that serves the same purpose. Skip the chicken and add 1/4 cup crumbled feta or goat cheese for a vegetarian main, or try 2 slices of cooked, crumbled bacon for meat lovers. If you have a nut allergy but still want some crunch, try toasted coarse breadcrumbs or sunflower seed kernels.


  • 6 ounces uncooked small shell pasta
  • 1 1/2 cups frozen green peas, thawed
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup torn fresh mint leaves
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
  • 1/4 cup sliced almonds, toasted

Nutrition Information

  • calories 414
  • fat 18.5 g
  • satfat 2.6 g
  • monofat 12.2 g
  • polyfat 2.7 g
  • protein 22 g
  • carbohydrate 41 g
  • fiber 5 g
  • cholesterol 37 mg
  • iron 3 mg
  • sodium 433 mg
  • calcium 59 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Add peas during the last 2 minutes of cooking. Drain.
  2. Combine parsley and next 7 ingredients (through pepper) in a large bowl, stirring with a whisk. Add chicken; toss to coat. Add pasta mixture; toss. Sprinkle evenly with almonds.