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Conchiglie rigate pasta salad with smoked chicken, hazelnut, scarmorza and sundried tomato pesto
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Prepare a delicious pasta salad for tomorrow's lunchbox with Barilla's recipe.
Ingredients:
  • 350g conchiglie rigate
  • 1 jar sundried tomato pesto
  • 2 chicken breasts, smoked and shredded
  • 1 punnet of ripe truss tomato on the vine, quartered
  • 150g green beans, thinly sliced
  • 1/2 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1/4 bunch of parsley, finely chopped
  • 150g hazelnuts, roughly chopped
  • 200g scamorza cheese, 1cm diced
  • Extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste
Instructions:
  • In a large saucepan, bring a generous amount of water to a vigorous boil. Once boiling, stir in rock salt (7g per litre of water).
  • Add the Barilla conchiglie rigate to boiling water and stir. Cook as directed on the package.
  • Combine the onion, garlic, tomatoes, parsley, oil, salt, and pepper in a large stainless steel bowl. Mix thoroughly and let it sit.
  • Add the green beans to the pasta water a few minutes before draining.
  • Drain the pasta one minute early, then combine it with the sauce and ½ cup of cooking water to finish cooking together in the pan.
  • Combine the chicken, hazelnuts, and cheese in the pan, then mix in the Barilla sundried tomato pesto.
  • Garnish with fresh parsley, cracked black pepper, and a drizzle of extra virgin olive oil before serving.

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