Pasta Salads

pasta saladGRILLED CHICKEN AND PASTA SALAD

Serves 4

4 x 150g skinless, boneless chicken breast halves

Your favourite spice/seasoning mix to taste

225 g San Remo wholemeal spiral pasta

225 g low fat feta cheese, cubed

1 red onion, chopped

1 head romaine lettuce, chopped

12 cherry tomatoes, chopped

1 lebanese cucumber, diced

Preheat the grill for high heat. Season both sides of chicken breast halves with seasoning. Grill chicken 6 to 8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips. Meanwhile, place the pasta in a large pot of lightly salted boiling water. Cook 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool. In a large bowl, mix together the cheese, onion, cucumber, lettuce, and tomatoes. Toss with the cooled chicken and pasta to serve.

 

PRAWN, AVOCADO & BABY ROMA TRUSS TOMATO PASTA SALAD

Serves 4

300g San Remo wholemeal spiral pasta 80ml (1/3 cup)

extra virgin olive oil 80ml (1/3 cup)

fresh lemon juice

2 teaspoons Dijon mustard

500g medium cooked prawns, peeled

250g baby roma truss tomatoes, halved

150g baby spinach leaves

2 spring onions, ends trimmed, thinly sliced

1 avocado, halved, stone removed, peeled, coarsely chopped

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Meanwhile, whisk together the oil, lemon juice and mustard in a small jug. Season with salt and pepper.

Place the pasta, prawns, tomato, baby spinach, shallot and avocado in a large bowl. Gently toss to combine. Pour over the dressing and toss until just combined. Divide among serving bowls. Serve.

 
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