Hearty Honey-Mustard Chicken Mayo Pasta Salad
with Crispy Onions and Cherry Tomatoes | Serves 2
This rigatoni pasta salad with cherry tomatoes and precooked chicken is dressed in honey-mustard mayonnaise. Scatter over crispy onions for a lunch which is super easy and so tasty.
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.
Ingredients
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
96 grams
Mayonnaise
(Contains Egg, Mustard)
30 grams
Honey
17 grams
Wholegrain Mustard
(Contains Mustard)
125 grams
Cherry Tomatoes
1 pack(s)
Cooked British Chicken Slices
20 grams
Baby Leaf Mix
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
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) Meanwhile, in a large bowl, combine the mayonnaise, honey and wholegrain mustard. 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 another small bowl.
c) Halve the cherry tomatoes.
d) Chop each cooked chicken slice into 3 pieces.
a) Once cooled, add the rigatoni to the large bowl of honey mustard mayo dressing, along with the chopped chicken slices and cherry tomatoes. Toss to coat.
b) When you're ready to serve, toss through the premium baby leaf mix, then divide between 2 serving bowls.
c) Drizzle over the remaining honey mustard mayo dressing and sprinkle over the crispy onions to finish.
Enjoy!
