Pasta and Chicken Salad with Snap Peas Feta and Lemon Vinaigrette
Ingredients
- 1 medium garlic clove , unpeeled
- Salt
- 8 ounces sugar snap pea , stems and strings removed, halved crosswise (see note)
- 1 pound fusilli
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Ground black pepper
- 6 tablespoons juice from 2 lemons
- 1 teaspoon grated zest from 1 lemon
- 5 cups roast chicken , shredded, at room temperature (see illustration below)
- 1 pint cherry tomatoes , quartered, or grape tomatoes, halved
- 4 ounces feta cheese , crumbled (about 1 cup)
- 1/4 cup thinly sliced fresh mint leaves
Instructions
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