Pesto pasta chicken salad

This recipe is quick to assemble and makes a large portion, enough to add to a family bbq, umu or feast. If it’s just for the family, halve the amount of ingredients.

SERVES 12
TIME TO MAKE 5 - 15 mins
MEAL TYPE Dinner
SERVES 12
TIME TO MAKE 5 - 15 mins
MEAL TYPE Dinner

Method

  1. Cook pasta according to instructions on the package. When pasta is cooked, but still firm (al dente) remove pasta from heat and drain away water with a sieve
  2. Place drained pasta in a bowl and toss through pesto while the pasta is still warm (you can eat it as a meal at this point)
  3. Put pesto pasta aside to cool to room temperature
  4. Once pesto pasta has cooled add all other ingredients and toss gently
  5. Serve
  • 500 g
    pasta spirals or macaroni
  • 3 cups
    shredded chicken, skinless
  • 200 g
    feta Cheese crumbled
  • 50 g
    pesto
  • 3 cups
    baby spinach leaves
  • red capsicum , chopped
  • ½ 
    red onion, finely chopped
  • cherry tomatoes, punnet, halved
Per serve
  • Energy
    1356kJ
  • Total Fat
    10.2g
  • Saturated Fat
    4g
  • Total Carbohydrate
    34.8g
  • Sugars
    1.8g
  • Total Fat
    3.2g
  • Sodium
    348mg

Method

  1. Cook pasta according to instructions on the package. When pasta is cooked, but still firm (al dente) remove pasta from heat and drain away water with a sieve
  2. Place drained pasta in a bowl and toss through pesto while the pasta is still warm (you can eat it as a meal at this point)
  3. Put pesto pasta aside to cool to room temperature
  4. Once pesto pasta has cooled add all other ingredients and toss gently
  5. Serve