This simple pasta salad is perfect for this busy and warm week. If I had had more time, I would have used home-made pesto instead so I could season it accordingly to my taste.
INGREDIENTS
250g pasta, cooked and drained
350g grilled chicken breasts, cut into small pieces*
1/3 cup ready-made basil pesto
1/3 cup canned sweet corns, drained
80g rocket leaves, roughtly chopped
handful of cherry tomatoes, quartered
12 mini mozzarella balls
extra virgin olive oil
salt
freshly ground 4-season pepper
parmesan cheese
METHOD
1. In a small bowl, make the ready-made pesto thinner with some extra virgin olive oil. Set aside.
2. In a large salad bowl, mix the cooked pasta, sweet corns, rocket leaves, tomatoes, mozzarella balls, and chicken together. Spoon the pesto sauce over and mix well. Season with salt and pepper. Sprinkle with some parmesan cheese and serve.
How to make grilled chicken?
Marinate the chicken breasts with 1 crushed garlic clove, and salt and freshly ground black pepper. Grill for 3 to 5 minutes per side.
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