BBQ chicken pasta salad

The whole family will love this BBQ chicken pasta salad. It’s quick, easy and a great idea for summer.

4

20m

5m

Ingredients

  • 250g farfalle pasta
  • 200g snow peas, trimmed, halved lengthways
  • 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

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.

Dietary information

Dairy-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.