Pasta Salad with Chicken, Picholine Olives, and Ramp Vinaigrette

Chicken salad meets Spring.

Serving Size: 10

Pasta Salad with Chicken, Picholine Olives, and Ramp Vinaigrette / Katie Workman

I made a double batch of this for our office potluck lunch and it got – it’s fair to say – rave reviews. There was a bit leftover, and three people ran back to their desks to get plastic containers to divvy it up. Everyone has things that make them feel great – people running for plastic containers to take home my leftovers is high up on my list.

This is a pasta salad with a substantial ration of chicken to pasta, which means more protein and more interest.  Don’t have rampsYou can use scallions, and if they are nice fat scallions, definitely use about half.


Pasta Salad with Chicken, Picholine Olives, and Ramp Vinaigrette


  • 1 tablespoon olive oil
  • About 40 ramps, cleaned, trimmed and cut into 1-inch pieces
  • 1 pound macaroni
  • 3 tablespoons white wine vinegar
  • ½ cup extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon coarse or kosher salt, or more to taste
  • ½ teaspoon freshly ground black pepper, or more to taste
  • 2½ pounds boneless chicken breasts, poached and cubed
  • 1 cup roughly chopped Picholine or other green olives

1. In a medium sized skillet, heat the oil over medium heat and sauté a little more than half of the ramps for about 15 minutes until very tender.

2. Meanwhile, cook the pasta according to package directions, drain and rinse under cool water.

3. While the pasta and ramps are cooking, in a food processor or blender, make the vinaigrette. Combine the rest of the ramps, vinegar, olive oil, honey, Dijon, salt and pepper. Puree.

4. In a large bowl, combine the cooked ramps, cooked and cooled pasta, vinaigrette, chicken cubes, and olives, toss very well to combine thoroughly. I find it best to use hands for this to really get the sautéed ramps well distributed, but if that doesn’t appeal, of course you can use a spoon.

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