Name: Chicken and beetroot pasta salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 375 gram large spiral pasta; 2 tablespoon vegetable or olive oil; 2 1/2 tablespoon red wine vinegar; 1 tablespoon dijon mustard; 1/2 barbecued chicken, skin and bones removed, thickly shredded; 450 gram can baby beets, drained, halved; 2 tomatoes, cut into wedges; 75 gram baby spinach leaves; 1/3 cup coarsely chopped hazelnuts, toasted

Chicken and beetroot pasta salad

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

375 gram large spiral pasta

2 tablespoon vegetable or olive oil

2 1/2 tablespoon red wine vinegar

1 tablespoon dijon mustard

1/2 barbecued chicken, skin and bones removed, thickly shredded

450 gram can baby beets, drained, halved

2 tomatoes, cut into wedges

75 gram baby spinach leaves

1/3 cup coarsely chopped hazelnuts, toasted

Method

1.Cook pasta in a saucepan of boiling salted water for 10 minutes or until tender. Drain. Rinse under cold running water; drain well.

2.Combine oil, vinegar and mustard in a bowl. Add pasta, chicken, beets, tomato, spinach and hazelnuts; toss to combine. Season. Serve.

Omit hazelnuts. You can use any short pasta. Assemble salad just before serving. Try sun-dried tomatoes instead of regular tomatoes. Toss bought antipasto vegetables through the salad. Try sliced salami in this salad. Instead of baby spinach, mixed salad leaves are fine.
Note

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Ingredients

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