Safe Environment Contact
  • Safe Environment
  • Contact

Y Recipes - Chicken Pasta Salad

14 May 2020 - Y Recipes

I N G R E D I E N T S

Pasta salad:

  • 550g spiral pasta (or other shaped pasta)
  • 500g (5 cups) frozen mixed chopped vegetables (peas, corn, carrot)
  • 1 red capsicum, finely diced
  • 1 BBQ chicken, skin and bones removed, and shredded

Dressing: 

  • 3 tablespoons olive oil
  • 2 teaspoons honey
  • 1 teaspoon dried oregano
  • ½ teaspoon dijon (or french) mustard

M E T H O D

  • Add pasta to a large saucepan of boiling water and cook until just soft- approximately 12 minutes. (Read directions on package on how long to cook as it will be different for different types).
  • 4 minutes before pasta is cooked, add the frozen vegetables to the saucepan and continue cooking
  • Drain the pasta and vegetables and run under cold water. Transfer to a large bowl.
  • Take off skin from BBQ chicken and shred all the meat into small peices with hands (use gloves). Then mix in the chicken and chopped capsicum to pasta.
  • In a small bowl or jar, mix together the olive oil, honey, dried herbs and french mustard. Combine well, then pour the dressing over the
  • pasta and mix well.
  • Serve immediately or store in fridge until ready to serve

N OT E S

This recipe is egg free and dairy free.
Substitutions:
GF: Use GF pasta V: Omit BBQ Chicken

Back to blog
Your browser is out-of-date!

Update your browser to view this website correctly. Update my browser now

×