Pasta and Chicken Salad with Snap Peas, Feta, and Lemon Vinaigrette

Name: 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

Main Courses
Chicken
Pasta
Salads

Pasta salads are a typically bland lot filled with insipid flavorings and bloated pasta. Few recipes take into consideration how storage and cold will affect the flavor and texture of the pasta and accompaniments.

SERVES 6

TIME 1 hour, plus 30 minutes cooling

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