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Chicken and Pasta Salad

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Serves: 4
225g / 8oz / 2 cups tri-coloured pasta twists
30ml / 2 tbsp pesto sauce
15ml / 1 tbsp olive oil
1 beefsteak tomato
12 stoned black olives
225g / 8oz / 1 1/2 cup cooked French beans
350g / 12oz / 3 cups cooked chicken, cubed
salt and black pepper
fresh basil, to garnish

Cook the pasta in plenty of boiling, salted water until al dente (about 12 minutes or as directed on the packet).

Drain the pasta and rinse in plenty of cold running water. Put into a bowl and stir in the pesto sauce and olive oil.

Skin the tomato by placing in boiling water for about 10 seconds and then into cold water, to loosen the skin.

Cut the tomato into small cubes and add to the pasta with the olives, seasoning and French beans cut into 4cm / 1 1/2in lengths. Add the cubed chicken. Toss gently together and transfer to a serving platter. Garnish with fresh basil.

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