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Pasta & chicken salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Prepare a generous batch of delicious chicken pasta salad for a satisfying lunch at work tomorrow.
Ingredients:
  • 150g dried farfalle pasta
  • 40g (1/4 cup) frozen green peas, thawed
  • 1/4 barbecued chicken (breast section)
  • 1 small carrot, peeled, coarsely grated
  • 10 cherry tomatoes, halved
  • 40.00 ml chopped fresh continental parsley
  • 13.80 gm extra virgin olive oil
  • 20.00 ml white wine vinegar
  • 2.95 gm Dijon mustard
Instructions:
  • Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente, adding the peas in the last 2 minutes of cooking. Drain the pasta, refresh under cold running water, and drain well.
  • Separate the chicken meat from the bones, discarding the bones and skin. Shred the chicken and combine it in a bowl with the cooked pasta and peas. Add the carrot, tomato, and parsley, tossing gently to combine.
  • Prepare the dressing by mixing the oil, vinegar, and mustard in a screw-top jar. Add salt and pepper, then shake vigorously until fully blended. Drizzle the dressing over the pasta salad and gently mix everything together. Keep the salad fresh in an airtight container.

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