This rigatoni pasta salad with baby plum tomatoes and precooked chicken is dressed in honey-mustard mayonnaise. Scatter over crispy onions for a lunch which is super easy and so tasty.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
260 grams
Diced British Chicken Breast
1 sachet(s)
Mixed Herbs
96 grams
Mayonnaise
(Contains Egg, Mustard)
17 grams
Wholegrain Mustard
(Contains Mustard)
15 grams
Honey
125 grams
Baby Plum Tomatoes
20 grams
Baby Leaf Mix
15 grams
Pumpkin Seeds
a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.
b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. Leave to cool, 5-10 mins.
a) While the pasta boils, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the chicken and mixed herbs to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
a) While the pasta and chicken cook, in a large bowl, combine the mayonnaise, wholegrain mustard and honey. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) Set aside 2 tbsp of the honey-mustard mayo dressing in a seprate small bowl for the final step.
c) Quarter the baby plum tomatoes.
a) Once cooled, add the rigatoni to the large bowl of honey-mustard mayo dressing, along with the herby chicken and baby plum tomatoes. Toss to coat.
b) When you're ready to serve, toss through the baby leaf mix, then divide between 2 serving bowls.
c) Drizzle over the reserved honey-mustard mayo dressing and sprinkle over the pumpkin seeds to finish.
Enjoy!