Zesty summer pasta dish (Print Version)

# Ingredients:

→ Salad

01 - 1/2 pound Farfalle/Bowtie pasta, cooked to package directions
02 - 1 teaspoon extra virgin olive oil
03 - 4 ounces grilled chicken, chopped
04 - 2 cups Arugula, loosely packed
05 - 1/2 cup feta, crumbled
06 - 1/8 teaspoon dried thyme

→ Dressing

07 - 1/4 cup fresh squeezed lemon juice
08 - 1/4 cup extra virgin olive oil
09 - 1 tsp Dijon mustard
10 - 2 cloves garlic, finely minced
11 - 1 teaspoon sugar or honey
12 - 1/4 teaspoon kosher salt
13 - 1/8 teaspoon fresh cracked pepper

# Instructions:

01 - Cook pasta to package directions. Once drained, toss in olive oil and allow to cool.
02 - Place salad dressing ingredients in a small jar and shake or blend until fully combined.
03 - Add grilled chicken, arugula, feta, and thyme to the pasta, and toss until pasta is fully coated with dressing.
04 - Chill for about 20 minutes before serving.

# Notes:

01 - If you are substituting honey or agave syrup, start with 1/2 tsp as it tends to be sweeter.
02 - You can add more chicken if you wish for a more protein-rich meal.
03 - This pasta salad can be made ahead and stored in the refrigerator for up to 2 days.

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