Swap soggy sandwiches for this super-fuelled chicken, broccoli, pea and tomato pasta salad. Perfect for lunchboxes and you can prepare it the night before and just add the dressing in the morning.
Ingredients
125g fusilli, pasta twirls
75g broccoli florets
30g frozen peas
250g chicken breasts, diced
50g canned sweetcorn, drained
110g cherry tomatoes, halved
2 tbsp fresh basil, chopped
75g broccoli florets
30g frozen peas
250g chicken breasts, diced
50g canned sweetcorn, drained
110g cherry tomatoes, halved
2 tbsp fresh basil, chopped
Dressing:
4 ½ tbsp light olive oil
1 ½ tbsp rice wine vinegar
1 tsp Dijon mustard
½ small clove garlic, crushed (optional)
Dash of sugar
1 ½ tbsp rice wine vinegar
1 tsp Dijon mustard
½ small clove garlic, crushed (optional)
Dash of sugar
Method
- Cook the pasta according to the packet instructions. Add the broccoli for the last 4 minutes and the peas for the last 2 minutes before the end. Drain and refresh in cold water.
- Tip into a bowl and add the turkey or chicken, tomatoes, sweetcorn and basil.
- Mix all of the dressing ingredients and pour over the pasta. Season to taste.
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