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Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the snow pea, asparagus, peas and baby broccoli in the last 2 mins of cooking. Refresh under cold water. Drain well. Transfer to a large bowl.
Step 2
Add the chicken to the pasta mixture. Drizzle with marinade. Toss to combine.
Step 3
Divide the pasta salad evenly among serving bowls. Sprinkle with mint sprigs. Season.
Serve with lemon zest.
Add more veg:Pasta salad is a great way to use up veggies in the fridge, like chargrilled corn, capsicum or zucchini.
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
1 cup (120g) frozen peas
1 bunch baby broccoli, cut into 5cm lengths
1 Coles Portuguese Hot Roast Chicken, skin and bones removed, shredded
1/2 cup (125ml) Nando’s Peri-Peri Marinade Lemon & Herb
1/4 cup mint sprigs
Description
The whole family will love this BBQ chicken pasta salad. It’s quick, easy and a great idea for summer.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the snow pea, asparagus, peas and baby broccoli in the last 2 mins of cooking. Refresh under cold water. Drain well. Transfer to a large bowl.
Step 2
Add the chicken to the pasta mixture. Drizzle with marinade. Toss to combine.
Step 3
Divide the pasta salad evenly among serving bowls. Sprinkle with mint sprigs. Season.
Serve with lemon zest.
Add more veg:Pasta salad is a great way to use up veggies in the fridge, like chargrilled corn, capsicum or zucchini.
