Picnic Pasta Salad
Picnic Pasta Salad
Prep time: 25 mins Cook time: 10 mins
Ingredients
- 400 g pasta penne, spirals, fusilli
- 400 g chickpeas can washed and drained
- 2 cups cherry tomatoes quartered
- 2 cups rocket leaves or spinach, roughly chopped
- 2 lebanese cucumbers roughly chopped
- 2 chicken breasts roughly chopped
- 1 red onion medium, thinly sliced
- 200 g danish feta cheese or goats cheese, crumbled
- 1 cup parsley or basil, roughly chopped
Dressing:
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup lemon juice
- 1 tablespoon dijon mustard
- sea salt
- cracked black pepper
Instructions
Method:
- Preheat the oven to 200 degrees. Drizzle the chicken breast with some olive oil and season well. Roast for 20 mins. Remove, let cool and roughly chop.
- Bring a large pot of water to the boil. Cook the pasta until al dente. Drain it, toss it with some olive oil, and set it aside to cool
- Whisk together the dressing ingredients. Adjust to taste.
- To assemble the salad: Add the cooked pasta, chickpeas, cherry tomatoes, cucumber, red onion, rocket/spinach, chopped chicken, Danish fetta or goats cheese, chopped herbs. Season well with pepper and salt. Add the dressing and toss well. Enjoy!!!!!!
Nutrition
Calories: 963kcalCarbohydrates: 115gProtein: 49gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.01gCholesterol: 72mgSodium: 208mgPotassium: 1466mgFiber: 13gSugar: 14gVitamin A: 1850IUVitamin C: 52mgCalcium: 139mgIron: 7mg
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