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Spinach pesto and chicken pasta salad

Spinach pesto and chicken pasta salad

4 serves

15 m

6 m

Ingredients

  • 1½ cups (120 g) wholemeal small pasta spirals
  • 450 g broccoli, cut into small florets
  • 200 g (1⅓ cups) shredded, skinless cooked chicken breast
  • 150 g cherry tomatoes, halved

Spinach pesto

  • 100 g baby spinach leaves
  • 1 cup firmly packed fresh basil leaves
  • ¼ cup olive oil
  • ⅓ cup walnuts, toasted
  • ¼ cup freshly grated parmesan cheese
  • 2 cloves garlic, peeled and chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard

Method

Step 1

Cook pasta in a large saucepan of boiling water for 6 minutes or until just tender, adding broccoli in the last 2 minutes of cooking time. Drain. Rinse under cold water. Drain again.

Step 2

Meanwhile, to make pesto, process all ingredients in a large food processor to form a paste.

Step 3

Transfer pesto to a large bowl. Add pasta and broccoli, chicken and tomatoes. Toss well.

Step 4

To serve, divide salad into 4 serving bowls or containers.

Tips

  • This recipe can be made 1 day ahead and is ideal for work or school lunches. Divide into 4 containers, cover with lids and keep refrigerated. Pack with a small ice-brick to keep fresh.
  • Pasta cooking time may vary depending on brand used. Refer to packet.
  • Shredded, skinless, cooked chicken breast is available from the deli counter in supermarkets. Alternatively, substitute leftover skinless, roast chicken.
  • Replace walnuts with almonds, macadamias or pine nuts, if preferred.
Colourful salad featuring mango, greens and grilled squid

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