Chicken Pasta Salad
At a Glance
- Prep
- 15 minutes
- Total
- 15 minutes
- Servings
- 4 serving(s)
Categories
- Chicken
- Main Course
- Salads
- Australian
- No-cook
- Easy
- No Cook
Allergens
- Wheat
- Mustard
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Fabulous light dish that's great on a hot summers night. An easy recipe to swap different ingredients around. Coriander (cilantro) instead of basil is yum! Also some crispy bacon or prosciutto goes well. Please note an Australian tablespoon is 4 teaspoons.
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Equipment
Large bowl, screw-top jar, pot, colander
Ingredients
- 200 g pasta shells
- 425 g cooked chicken, chopped
- 250 g cherry tomatoes
- 1 small red capsicum
- 6 green onions, chopped
- 1/2 cup kalamata olive, sliced
- 1/4 cup fresh basil, shredded
- 1/3 cup lemon juice
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 2 teaspoons coarse grain mustard
Instructions
Cook pasta according to packet directions, drain and rinse under cold water.
Combine pasta with chicken, tomatoes, capsicum, onion, olives and basil in a large bowl.
Make dressing - combine all ingredients in a screw top jar, shake to combine.
Add dressing to chicken pasta and toss gently to combine all ingredients.
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