Chicken pasta salad

  • 20 mins cooking
  • Serves 4
  • Print


Chicken pasta salad
  • 375 gram large shell pasta
  • 1 cup (120g) frozen peas
  • 3 cup (480g) shredded barbecued chicken
  • 45 gram baby rocket leaves
Rocket pesto
  • 45 gram baby rocket leaves
  • 2 tablespoon pine nuts, roasted
  • 1/2 cup (40g) grated parmesan cheese
  • 2 teaspoon finely grated lemon rind
  • 1 teaspoon lemon juice
  • 1/4 cup (60ml) olive oil


Chicken pasta salad
  • 1
    Cook pasta in large saucepan of boiling, salted water until tender. Add peas during last 2 minutes of pasta cooking time; drain.
  • 2
    Meanwhile, to make rocket pesto, blend or process rocket, nuts, cheese, rind and juice until finely chopped. With motor operating, gradually add oil in a thin steady stream; blend until pesto is smooth.
  • 3
    Combine pasta, peas and rocket pesto in large bowl with remaining ingredients.

More From Women's Weekly Food