Picnic Pasta Salad
Picnic Pasta Salad
Prep time: 25 minutes Cook time: 10 minutes
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!
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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