Pasta salad with chicken and feta
A summery pasta salad with pan-fried chicken, cherry tomatoes, cucumber, pepper, sweetcorn, rocket and feta in a simple honey and mustard vinaigrette. It keeps well in the fridge for packed lunches and picnics – ham works instead of chicken too.
- 35 minTime
- 30 minHands-on
- 4Portions
- ≈ 41 krper portion
- 680kcal per portion
Ingredients for 4 portions
- 300 gPasta, e.g. fusilli
- 400 gChicken breast
- 1 tbspRapeseed oil, for frying
- to tasteSalt
- to tasteBlack pepper
- 250 gCherry tomato
- ½Cucumber
- ½Red onion
- 1Bell pepper
- 150 gSweetcorn, drained
- 50 gRocket
- 150 gFeta
- 3 ½ tbspOlive oil
- 2 tbspVinegar, white wine vinegar
- 1 tspHoney
- 1 tspMustard, Dijon
- 1 cloveGarlic
Method
- Cook the pasta in plenty of salted water according to the packet instructions.
- Season the chicken breasts with salt and pepper and fry them in the oil in a frying pan over a medium heat for 5–6 minutes per side, until cooked through. Lift out and leave to cool.
- Drain the pasta and rinse it under cold water to cool it. Drain well.
- Whisk together the olive oil, vinegar, honey, mustard and crushed garlic. Season with salt and pepper.
- Halve the tomatoes, cut the cucumber and pepper into chunks, and peel and thinly slice the red onion. Drain the sweetcorn.
- Cut the chicken into pieces. Toss the pasta with the dressing, vegetables, rocket and chicken and crumble the feta over the top.
The cost is estimated from Swedish grocery prices.
