Chicken and Pesto Rigatoni Pasta Salad
Serves 2 | with Baby Plum Tomatoes and Wild Rocket
Made with cooked chicken slices, this rigatoni pesto pasta salad is simple and easy to prepare but oh 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)
1 pack(s)
Cooked British Chicken Slices
125 grams
Baby Plum Tomatoes
64 grams
Pesto
(Contains Milk)
40 grams
Wild Rocket
15 grams
Pumpkin Seeds
Not included in your delivery
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
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, then set aside to cool, 5-10 mins.
a) Meanwhile, chop the cooked chicken slices into bite-sized pieces.
b) Halve the baby plum tomatoes.
c) Add the chicken and tomatoes to a large bowl and season with salt and pepper.
a) Add the pesto, cooled rigatoni, rocket and olive oil (see pantry for amount) to the bowl. Toss to coat.
b) Divide between 2 serving bowls and scatter over the pumpkin seeds to finish.
Enjoy!
