For the Salad: – 8 oz pasta (penne, fusilli, or bowtie) – 2 cups cooked chicken, shredded or chopped – 1 cup cherry tomatoes, halved – ½ cup cucumber, diced – ¼ cup red onion, thinly sliced – ¼ cup feta cheese or goat cheese (optional) For the Ramp Vinaigrette: – ½ cup fresh ramps (bulbs and greens), finely chopped – 3 tablespoons olive oil – 1 tablespoon lemon juice – 1 teaspoon Dijon mustard – Salt and black pepper to taste
1
Boil pasta in salted water until al dente. Drain, rinse under cool water, and set aside to chill slightly while prepping other ingredients.
2
Whisk together chopped ramps, olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth and emulsified.
3
Use pre-cooked or rotisserie chicken. Shred or chop into bite-sized pieces. Season lightly with salt if unseasoned.
4
In a large bowl, combine pasta, chicken, tomatoes, cucumber, and red onion. Toss gently to mix evenly.
5
Pour ramp vinaigrette over the salad. Toss until well coated. Add cheese if using, and mix again just before serving.
6
Refrigerate for 30 minutes to let flavors meld. Serve cold or at room temperature for best taste.