If you're anything like me, pasta salad is a weakness. Pasta of any kind is a favourite. And when it's so quick and easy, it's hard to resist on a busy night when dinner has got to get to the table quickly. I've come to realise that carbs are a huge soft spot for most people trying to lose weight.
And they are incredibly hard to give up. So, once in a while I loosen up the regulations and eat something I really love and have missed since starting on my Weight Watchers journey.
Don't get me wrong... I am loving everything that I'm eating. I just know that carbs coming from white pasta isn't really the best use of my 30 points a day. But, what is life if not a balancing act? Before you ask... yes, you can absolutely use whole wheat pasta or gluten free pasta. Come to think of it, if you'd like to adapt this recipe for a healthier option, then I would make this into a lentil salad and keep all other ingredients the same.
With this pasta salad you can literally get dinner on the table in about 15 minutes. You can buy already cooked chicken and toss it in (or roast some chicken yourself if you've got the extra time) or some smoked salmon would work really well here. In fact maybe I just changed this dish in my head and turned it into a smoked salmon lentil salad. Comin' your way next week! But, com'on. We've got dinner to make in about 12.2 minutes and we're interested in feeling all the spring feels, right? If you happen to live somewhere still snowy, you're probably even more interested in the spring feels!
So, pasta salad ftw tonight and get outside and enjoy some spring weather!
Zingy Lemon Chicken Pasta Salad
- 200 g dried bowtie pasta
- 1 shredded chicken breast
- 200 g frozen peas thawed
- bunch of tarragon
- bunch of parsley
- bunch of mint
- For the dressing
- 100 ml olive oil
- 75 ml lemon juice
- 15 grams toasted flaked almonds
- Boil the pasta in salted water, according to the package instructions.
- While it’s cooking toast the almonds in a dry skillet over a medium heat.
- Mix the ingredients for the dressing together and whisk.
- Once the pasta is cooked, drain and run under cold water to cool off.
- Toss all the ingredients together in a bowl.
- Serves 2
Aimee Mars says
Ha ha ha! I'm constantly rewriting recipes in my head as I'm talking about them. I'm a true pasta lover too and don't eat it often cause I'm always scared of the calorie carb combo but I love the healthy additions you made to this one.
Thanks Aimee. It's a tough one isn't it? I love that pasta, not those carbs! ?
Natasha @ Salt & Lavender says
I had the most amazing lobster carbonara when I was on vacation last week. I can't stop thinking about it. I ate every bite (this does not happen to me, especially in American restaurants with the usual large portion sizes). God only knows how many calories it was. That's ok though, we all have to indulge every now and then to keep sane. I'm with you on the moderation thing in our everyday lives!