PICNIC PASTA SALAD

Serves 4 as a small serve

Prep time: 25 mins

Cook time: 10 mins

Ingredients:

• 400 grams of pasta (penne, spirals, fusilli)

• 400 gram can of chickpeas, washed and drained

• 2 cups of cherry tomatoes, quartered

• 2 cups of rocket or spinach, roughly chopped

• 2 lebanese cucumbers, roughly chopped

• 2 chicken breasts, roughly chopped

• 1 medium red onion, thinly sliced

• 200 grams of Danish fetta or goats cheese, crumbled

• 1 cup of parsley or basil, roughly chopped

Dressing:

• 1/2 cup of olive oil

• 1/4 cup of white wine vinegar

• 1/4 cup of lemon juice

• 1 tablespoon of dijon mustard

• Salt & pepper

 Method:

1. 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.

2. 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

3. Whisk together the dressing ingredients. Adjust to taste.

4. 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!!!!!!