Ingredients

2 x red peppers sliced in half, seeds removed
2 tsp Dijon mustard
4 tbsp olive oil
3 tbsp rice wine vinegar
1 tbsp green pesto
2 cooked chicken breasts, thinly sliced
2 tbsp chives, chopped
2 tbsp parsley, chopped
Half clove garlic, crushed
150g / 5oz fusilli, cooked and refreshed in cold water
50g/2 oz rocket

Method:

Preheat the oven to 200C / Fan 180C/ Gas 6

Place the red peppers cut side down on a baking sheet. Roast in the oven for 20 to 25 minutes until soft and the skins are dark brown.

Remove from the oven. Place in a bowl. Cover with clingfilm and leave to cool.. Remove the skins and slice the flesh into thin strips.

Mix the Dijon mustard, oil, rice wine vinegar and  pesto together in a large bowl. Add the chicken, herbs, garlic and pasta and toss together with the peppers.   

Leave to marinate in the fridge for 1 hour. Scatter a few rocket leaves on the base of a serving plate. Roughly chop the remaining leaves and fold into the salad with some salt and pepper. Spoon onto the serving plate.

Information:
MAKES 4 PORTIONS

Recipe from the forthcoming Top 100 Pasta Recipes