Pasta Salad with Chicken, Green Olives, and Ramp Vinaigrette

Chicken salad meets Spring. This pasta salad is heavy on the chicken.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Servings: People

Calories: 439kcal

Author: Katie Workman

1 tablespoon olive oil
1 pound ramps about 40, cleaned, trimmed and cut into 1-inch pieces - leaves and bulbs both
1 pound rigatoni or other chunky pasta
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
2 ½ pounds boneless chicken breasts poached (see recipe intro) and cubed
1 cup roughly chopped Picholine or other green olives

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.
Meanwhile, cook the pasta according to package directions, drain and rinse under cool water.
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.
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. Serve cool or at room temperature.