When my herbs are fresh beginning in early Spring and continuing through late Fall, I am always using them in my cooking. This recipe comes from one of my edible flower cookbooks, ‘Flowers in the Kitchen’ by Susan Belsinger.
A small, simple book but it has great recipes. It was published in 1991 and for over 20 years this cookbook has been a favorite. Yes, I always like to recommend good cookbooks – what else does a teacher/librarian/cook/gardener do? There are a lot of things to learn and not just the recipes.
I have adapted this recipe to my taste which is so easy to do when you are using fresh ingredients; fresh always adds something ‘special’.
Pasta Salad with Chicken and Thyme Blossoms
- 1 lb. small noodles (I use bow ties)
- 2 tbsp. olive oil (I use half this amount)
- 2 cups cooked chicken, sliced thinly and cut up (I like to grill it see my recipe Chicken Paillards on the Grill)
- 1/2 tbsp. lemon juice
- fresh parsley, minced
- 1 tbsp. fresh thyme leaves plus thyme blossoms for garnish
- salt and pepper to taste
- 1 red bell pepper, thinly sliced
- 1 stalk of celery, thinly sliced
- 1 bunch of scallions, thinly sliced or fresh chives
- 2/3 cup reduced-fat mayonnaise (might need more)
Cook pasta until done; drizzle 1/2 tbsp. of oil over it and toss well. Once it is cool, add the chicken, the remaining 1/2 tbsp. olive oil, lemon juice, parsley and the thyme leaves. Add salt and pepper to taste.
Add the vegetables and the mayonnaise and mix well. Garnish with thyme blossoms and you could serve this alone or on a bed of lettuce with some fresh tomatoes. Yum! You can see the whorls of thyme flowers if you look closely.