Chicken & Artichoke Pasta Salad

• Kosher salt ↔ Replace
• 8 oz. short dry spiral-shaped pasta (such as fusilli or rotini) ↔ Replace
• 1 lemon, juiced and zested ↔ Replace
• 1 tsp. Dijon mustard ↔ Replace
• 1/2 tsp. crushed red pepper flakes ↔ Replace
• 1 c. extra-virgin olive oil ↔ Replace
• Freshly ground black pepper ↔ Replace
• 1 lb. rotisserie chicken, shredded (about 4 c.) ↔ Replace
• 1 (15.5-oz.) can low-sodium cannellini beans, drained, rinsed ↔ Replace
• 1 (12-oz.) jar marinated quartered artichoke hearts packed in olive oil, drained ↔ Replace
• 6 oz. Castelvetrano olives, pitted, coarsely chopped (about 1 1/2 c.) ↔ Replace
• 3/4 c. shelled roasted unsalted pistachios, coarsely chopped (about 3/4 c.) ↔ Replace
• 2 1/2 oz. baby arugula  ↔ Replace
• 1 c. fresh mint leaves, chopped ↔ Replace
• 3 oz. Parmesan, coarsely grated (about 3/4 c.), plus more for serving ↔ Replace
• 1 medium bunch chives (about 1 oz.), thinly sliced ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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