Vegetarian

Pesto Pasta Salad 🥪

20 mins

Pesto Pasta Salad 🥪

Ingredients

  • 55g dried pasta such as rigatoni, penne or fusilli
  • 40g cherry tomatoes, halved
  • 100g vegetarian chicken pieces
  • 25g pitted black olives, sliced
  • ½ red onion, peeled and thinly sliced
  • 1 handful rocket
  • 30g light pesto
  • salt and pepper

Method

Cook the pasta to pack instructions then drain, reserving a small cup of the cooking water.

Leave the pasta to cool for a few minutes then toss with the remaining ingredients, using a splash of the cooking water to help everything come together. Season to taste and serve.