Picnic Pasta Salad
Prep time: 25 minutes Cook time: 10 minutes
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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
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1/4 cup lemon juice
- 1 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.2 chicken breasts, 1 tablespoon extra virgin olive oil
- 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.400 g dried pasta, 1 tablespoon extra virgin olive oil
- For the dressing: Whisk together all the ingredients. Adjust to taste.1 tablespoon extra virgin olive oil, 1/4 cup white wine vinegar, 1/4 cup lemon juice, 1 dijon mustard
- 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!400 g dried pasta, 2 chicken breasts, 400 g canned chickpeas, 2 cups cherry tomatoes, 2 cups rocket leaves, 2 lebanese cucumbers, 1 red onion, 200 g danish feta cheese, 1 cup parsley leaves, 1/4 cup white wine vinegar, 1/4 cup lemon juice, 1 dijon mustard
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