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Asparagus & smoked chicken pasta salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spring herb pasta salad with asparagus and chicken.
Ingredients:
  • 400g dried large pasta shells
  • 2 bunches asparagus, woody ends trimmed, cut into thirds
  • 1 lemon
  • 2 egg yolks
  • 11.80 gm Dijon mustard
  • 125ml (1/2 cup) olive oil
  • 20.00 gm hot water
  • 2 (about 330g) smoked chicken breasts, skin removed, thinly sliced
  • 1/2 bunch fresh chives, cut into 2cm lengths
  • 40.00 ml chopped fresh dill
Instructions:
  • Boil the pasta in a large pot of salted water until al dente, adding the asparagus for the final 2 minutes of cooking. Drain, rinse under cold water, and let it cool for a bit.
  • Zest the lemon using a zester or vegetable peeler and sharp knife to create long, thin strips. Then, juice the lemon.
  • In a food processor, blend egg yolks, mustard, and 2 teaspoons of lemon juice until smooth. While blending, slowly stream in the oil until fully mixed. Add water and the remaining 2 tablespoons of lemon juice and blend until well combined.
  • Transfer the pasta mixture to a large serving bowl and add the chicken, chive, and dill. Pour the dressing over the mixture and toss everything together. Finish by topping it all with the lemon zest.

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