Green Goodness Pasta Salad- Fantastic Food Friday.

Oh my. This Green Goodness Pasta Salad is whoa. It’s light, it’s bursting with flavor and it’s a beautiful blend of tang, herbs and asparagus. I adapted it from the Greed Godess Pasta Salad in Clean Eating Dinner in 30. I’ve had this bookzine for a couple months now and I happened to grab it while meal planning last week. It’s definitely become one of my new favorite pasta salads. And will most definitely make an appearance or two at some potlucks!

green goodness salad

It is a multi-step meal and I while I think it took a little longer than 30 minutes, it was totally worth it. One way to help it go together faster is get everything measured and ready. Oh- and you need to have the chicken cooked, so use leftovers or cook it the day before.

12 oz cooked and cooled chicken, cut into bit size pieces
2 cups asparagus, cut into 1 inch pieces
12 oz rotini pasta (use whole grain if you want)
¼ cup EACH chopped fresh parsley, cilantro and dill
3 green onions, thinly sliced
EVOO
Salt and Pepper

Blanch asparagus in boiling salted water for 1-3 minutes, until fork tender. Immediately put in a bowl of ice water to stop cooking. Let it hang out in the cold bath while you do the rest.
Cook pasta according to directions. When you drain, toss the pasta with a little EVOO to keep them from sticking. I left it in the strainer, but you could also spread it out on a tray or cookie sheet.
For dressing whisk together

½ cup plain Greek yogurt (one 6 oz container)
1 tbsp lemon juice
1 tbsp honey
1 glove of garlic, finely minced
1- 4 tbsp milk (add one tbsp. at a time to get the consistency of a creamy dressing)

Drain the asparagus. If there’s any ice left you can run warm water over it to melt it, or pick out the ice pieces.
In a large bowl, add pasta, asparagus, chicken, dressing and herbs. Mix until it’s well coated with the dressing. Seasoning with salt and pepper if desired. I was pretty liberal with it.

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