Pick up a roast chicken and whip together this gorgeous Mediterranean chicken pasta salad for a quick and satisfying main or side.
Ingredients
- 4 cups dried farfalle pasta
- 1 small barbecued chicken, skin and bones removed, shredded
- 250g cherry tomatoes on vines
- 1 lebanese cucumber, halved, sliced
- 1 red capsicum, sliced
- 1 small red onion, sliced
- 1 cup fresh basil leaves, shredded
- 1 cup fresh flat-leaf parsley leaves, torn
- 2/3 cup pitted kalamata olives
- 1/3 cup pine nuts, toasted
- Dressing
- 1/3 cup (80ml) red wine vinegar
- 1/4 cup (60ml) extra virgin olive oil
- 1 garlic clove, crushed
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Rinse under cold water. Drain.
- Step 2Place the pasta, chicken, tomato, cucumber, capsicum, onion, basil, parsley, olives and pine nuts in a large bowl.
- Step 3Make dressing: place vinegar, oil and garlic in a screw-top jar. Season with pepper. Secure lid and shake to combine.
- Step 4Pour the dressing over salad and toss to combine. Serve.
- Low sodium
- Low sugar
Nutrition
3223 kj
Energy
25g
Fat Total
4g
Saturated Fat
6g
Fibre
48g
Protein
131mg
Cholesterol
263.75mg
Sodium
4g
Carbs (sugar)
84g
Carbs (total)
All nutrition values are per serve
Notes
Note: Prepare this recipe 1 hour before serving. Just add the dressing right before serving.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Taste.com.au
0