Okay, so I cheated. I’m not ashamed to admit that I enjoy the flavor and ease of the grocery store rotisserie chicken. Really, you can’t beat the convenience. The vinaigrette melds beautifully with the fresh mint and basil, and the flavorful veggies.
2 tablespoons fresh lemon juice…
1 1/2 tsp honey, 1 tsp salt, and 1/2 tsp freshly ground black pepper.
While whisking with one hand, slowly pour in 1/2 cup extra-virgin olive oil with the other hand.
Bring a large pot of salted water to a boil and add 1 lb of shaped (such as penne or gemelli) whole-wheat pasta.
Cook according to package instructions, drain, and rinse with cold water.
Cut about 15 stalks of asparagus into 1-inch pieces.
To blanch the asparagus, you can boil a separate pot of water. My favorite trick is to throw the asparagus in with the boiling pasta during the last minute of cooking. Drain the asparagus with the pasta.
As you can see by the photo, I forgot to do this and had to re-boil water after the pasta was drained.
Wash 2 cups grape tomatoes. Prepare 1/3 cup chopped fresh basil leaves and 1/4 cup chopped fresh mint leaves.
In a large bowl, combine the pasta, chicken, asparagus, tomatoes, mint and basil.
Gently toss with the vinaigrette.
Serve and see if you can stop eating it!