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4 Herb Pasta Salad 9-27-14

Herb for the healing of the nation!

Please use fresh herbs when making this salad. I promise you... your mouth will thank you. So much win! (Insert happy dance here)

This is great quick meal if you have left over chicken. If you don't have any chicken, you don't like chicken, you have a pet chicken... leave it out. This a great salad full of vegetables and herbs. To add even more fiber and nutrients, use whole wheat pasta instead of white. On to the recipe!

4 Herb Chicken Pasta Salad

8oz Pasta (any noodle pasta)

4 sprigs Green Onion (chives, scallions, chopped)

2 sprigs Tarragon (chiffonade)

Half a bunch Cilantro (chiffonade)

Thyme (If using broad leaf, wash then chiffonade. If using sprig leaf, separate leave from woody bark. Use leaves, throw away bark)

1 large Red onion (sliced thin)

1 large Carrot (grated)

2 Bell peppers (sliced thin)

1 head Cabbage (sliced thin)

Cold chicken (cut up)


1/3 cup Grapeseed Oil

1/4 cup Fresh Lemon Juice

2 Garlic cloves (peeled)

1/2 cup Mayo (Vegan or regular)

Sea Salt to taste

Black Pepper

Boil water and add pasta. Cook till al dente. PLEASE DO NOT OVER COOK YOUR PASTA... EVER. Use cold water to stop the cooking process and to cool down the noodles. Set aside. Combine all the rest of the ingredients into a big bowl. Set aside. Make dressing. In a blender combine all the dressing ingredients and blend until garlic is chopped up. Add noodles to big bowl. Pour dressing over everything. Mix it up and rest in the fridge for an hour.

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