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Warm chicken and artichoke pasta salad
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Prep Time:
15 minutes
15 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
30 minutes
30 minutes
Quick and nutritious pasta salad with added green beans for extra fiber. Ready in 30 minutes!
Ingredients:
- 375g dried rigatoni pasta
- 340g jar marinated artichoke hearts, drained, quartered
- 500.00 ml sliced cooked chicken
- 200g semi-dried tomatoes, chopped
- 150g feta, crumbled
- 250.00 ml fresh flat-leaf parsley leaves
- 187.50 ml fresh basil leaves, torn
- 65.63 gm lemon juice
- 36.40 gm olive oil
- 5.90 gm dijon mustard
- 36.40 gm Australian extra virgin olive oil (see note)
Instructions:
- Boil pasta in a generously salted water until tender according to package instructions. Drain and transfer to a large bowl.
- Combine artichoke, chicken, tomato, feta, parsley, and basil with the hot pasta, gently tossing until mixed.
- In a small bowl, combine lemon juice, oil, and mustard. Season with salt and pepper, then whisk together. Drizzle dressing over salad, gently toss, and serve.
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