Picnic Pasta Salad
Picnic Pasta Salad
Prep time: 25 minutes Cook time: 10 minutes
Rate this Recipe
Ingredients
- 2 chicken breasts roughly chopped
- 1 tablespoon extra virgin olive oil plus extra for drizzling
- sea salt & cracked black pepper
- 400 g dried pasta penne, spirals or fusilli
- 400 g canned chickpeas drained & rinsed
- 2 cups cherry tomatoes quartered
- 2 cups rocket leaves or spinach, roughly chopped
- 2 lebanese cucumbers roughly chopped
- 1 red onion medium, thinly sliced
- 200 g danish feta cheese or goat’s cheese, crumbled
- 1 cup parsley leaves or basil leaves, roughly chopped
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1/4 cup lemon juice
- 1 tablespoon dijon mustard
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced). Drizzle the chicken breast with the olive oil and season well. Roast for 20 minutes. Remove, cool and roughly chop.
- Bring a large pot of water to the boil. Cook the pasta until al dente. Drain, toss with some olive oil and set aside to cool.
- For the dressing: Whisk together all the ingredients. Adjust to taste.
- To assemble the salad: Place the cooked pasta, chopped chicken, chickpeas, cherry tomatoes, rocket or spinach, cucumber, red onion, feta and chopped herbs. Season well, then add the dressing and toss well. Enjoy!
Keywords
