Nothing says summer like a fresh, and tasty salad! This chicken pasta salad will be the ideal lunch on a sunny day out.
Ingredients
For the pasta
200g fusilli pasta
1 large cooked chicken breast, diced
150g sugar snap peas, sliced
100g sweetcorn
1/2 red pepper, diced
2 spring onions, sliced
150g cherry tomatoes, halved
1 large cooked chicken breast, diced
150g sugar snap peas, sliced
100g sweetcorn
1/2 red pepper, diced
2 spring onions, sliced
150g cherry tomatoes, halved
For the dressing
1 large tsp miso paste
2 tbsp white wine vinegar
2 tbsp honey
1 tsp sesame oil
8 tbsp light olive oil
2 tsp soy sauce
2 tbsp white wine vinegar
2 tbsp honey
1 tsp sesame oil
8 tbsp light olive oil
2 tsp soy sauce
Method
Cook the pasta in boiling water, drain and run under cold water, drain again.
Put the cold pasta into a bowl. Add the vegetables and chicken.
Measure the dressing ingredients into a bowl. Whisk well and pour over the salad.
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