Y Recipes - Chicken Pasta Salad

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