A Memorial Day weekend BBQ would be incomplete without pasta salad. Make this healthy, low-calorie side dish to serve alongside the rest of your barbecue favorites. It's quick and easy to put together and a dish everyone will love.
zest and juice of 1 lemon 1/2 lb pre-cooked chicken breasts, chop into chunks or small slices fresh mint parsley 1 bunch scallions fresh arugula whole wheat pasta, preferably bow ties or rotini 1 can chickpeas, drained 1/2 cup olive oil
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and set aside.
2. In a large mixing bowl, whisk together lemon zest and juice, salt and black pepper to taste, and herbs (chop up about 2 tbsp fresh mint, 1/4 cup fresh parsley, and 2-3 scallions). Stream in the olive oil while whisking continuously to make a vinaigrette.
3. To the bowl with the dressing, add the chicken, drained chickpeas, cooked pasta, and arugula and stir gently until thoroughly combined. Serve at room temperature or chilled.