Greens

Arugula Pasta Salad with Lemon-Rosemary Chicken

MAKES 6 SERVINGS

Curly cavatappi and peppery arugula combine forces in a creamy pasta salad that will be a hit at picnics and barbecues. Serve it spread out in a large serving bowl, with the chicken spread on top for a dramatic presentation, or just toss it and pack it in containers for transport.

1 pound chicken breast

2 tablespoons fresh rosemary, minced

1 tablespoon fresh lemon zest

1 teaspoon salt, divided

2 tablespoons extra virgin olive oil, divided

1 pound cavatappi pasta

¼ cup mayonnaise

¼ cup plain nonfat Greek yogurt

2 tablespoons fresh lemon juice

4 ounces arugula, coarsely chopped ½ cup sliced red onion

1 cup grape tomatoes, halved ½ cup shredded Parmesan cheese

1. Heat the oven to 400°F. Line a sheet pan with parchment and reserve. Put on a large pot of salted water to boil for the pasta.

2. Trim chicken breasts and cut each in ½-inch slices, across the grain and place in a large bowl. Mix the rosemary, lemon zest and ½ teaspoon salt and sprinkle over the chicken, then drizzle with 1 tablespoon of the olive oil, toss to coat. Spread on the prepared pan, then bake for about 10 minutes, until the chicken reaches 160°F on an instant read thermometer. Cool on a rack.

3. Cook the pasta as directed on the package, about 9 minutes. Drain and rinse.

4. In a large bowl, combine the mayonnaise, yogurt, lemon juice and remaining ½ teaspoon salt, and stir to mix. Add the cooked pasta, arugula, red onion, grape tomatoes and Parmesan and toss to mix.

5. Place the pasta salad in a large serving bowl and top with chicken to serve.