A warm pasta salad high in fibre and ready in 30 minutes. Want extra vegies? Add 200g trimmed and halved green beans to the pasta for the last 3 minutes of cooking time.
Ingredients
- 375g dried rigatoni pasta
- 340g jar marinated artichoke hearts, drained, quartered
- 2 cups sliced cooked chicken
- 200g semi-dried tomatoes, chopped
- 150g feta, crumbled
- 1 cup fresh flat-leaf parsley leaves
- 3/4 cup fresh basil leaves, torn
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 teaspoon dijon mustard
- 2 tablespoons Australian extra virgin olive oil (see note)
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Place in a large bowl.
- Step 2Add artichoke, chicken, tomato, fetta, parsley and basil to the hot pasta. Toss gently to combine.
- Step 3Place lemon juice, oil and mustard in a small bowl. Season with salt and pepper. Whisk to combine. Add dressing to salad. Toss gently to combine. Serve.
- Low carb
Nutrition
3188 kj
Energy
30.4g
Fat Total
9.2g
Saturated Fat
6.5g
Fibre
37.4g
Protein
88mg
Cholesterol
964mg
Sodium
74.9g
Carbs (total)
All nutrition values are per serve
Notes
Australian extra virgin olive oil production follows strict industry guidelines, guaranteeing its purity and quality. As the oil is cold pressed, it retains all of its nutrients.
- Author: Cathie Lonnie
- Image credit: Guy Bailey
- Publication: Super Food Ideas
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