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.
How to Make It
Cook pasta according to package directions, omitting salt and fat. Add peas during the last 2 minutes of cooking. Drain.
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.
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