The whole family will love this BBQ chicken pasta salad. It’s quick, easy and a great idea for summer.
Serves44
Cook time5 mins5 minutes
Prep time20 mins20 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
