Hot Honey Feta Pasta Salad
Directions
- 1Bring a big pot of heavily salted water to a boil.
- 2Add the pasta and cook 1 minute longer than the box says.
- 3While the pasta boils, dump the whole tub of feta into a big mixing bowl.
- 4Add the olive oil, 3 tbsp hot honey, garlic powder, oregano, and black pepper to the bowl.
- 5Grate the yellow skin of the lemon over the bowl, then squeeze in all the juice.
- 6Mash with a fork for about 30 seconds until the feta breaks down and mixes with the oil.
- 7Before draining the pasta, scoop out 1 cup of the cloudy pasta water and set it aside.
- 8Drain the pasta in a colander.
- 9Dump the hot pasta into the bowl with 2 tbsp of pasta water and toss hard for about a minute.
- 10Add more pasta water 2 tbsp at a time until the sauce is glossy and creamy.
- 11Stir in the shredded chicken while everything is still warm so it soaks up the sauce.
- 12Taste, and add a pinch of salt or more lemon if flat.
- 13Run the cherry tomatoes through the grape cutter to quarter them, then stir them in.
- 14Spoon the salad into your serving bowl.
- 15Drizzle the last 2 tbsp hot honey over the top in a pretty ribbon.
- 16Scatter the pistachios, tear the basil or mint over everything, and finish with more black pepper.
Ingredients
- 1 lb short pasta (cavatappi or fusilli)
- 12 oz crumbled feta
- 5 tbsp olive oil
- 3 tbsp hot honey, for the sauce
- 2 tbsp hot honey, for drizzling on top
- 1 medium lemon
- 2.5 cups shredded rotisserie chicken
- 1 pint cherry or grape tomatoes
- 0.5 cup shelled pistachios
- 0.5 tsp garlic powder
- 0.5 tsp dried oregano
- 1 tsp black pepper
- 0.5 cup fresh basil or mint
- pinch salt
Equipment
big potcolanderbig mixing bowlforkgrape cutterserving bowl
Tips
- Mash the feta with a fork until it breaks down and mixes with the oil, it should look chunky, not smooth.
- Add pasta water 2 tbsp at a time until the sauce is glossy and creamy.
- Stir in shredded chicken while everything is warm to soak up the sauce.
- Taste and add a pinch of salt or more lemon if flat.
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