Name: Pesto, zucchini and spaghetti salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 300 gram spaghetti; 4 zucchini, julienned; 1 red capsicum, seeded, thinly sliced; 1 rotisserie chicken, skin removed, meat shredded; 125 gram tub bocconcini, roughly torn; 1 cup basil leaves, torn; 150 gram tub basil and cashew dip; juice of 1 lemon; 1/3 cup shaved parmesan to serve

Pesto, zucchini and spaghetti salad

This delicious pasta salad recipe is a summer in a dish! Combining vibrant pesto, zucchini, chicken and bocconcini, this 25-minute meal is the perfect speedy summer salad

Serves 4

Prep

10M

Cook

15M

Total

25M

This recipe first appeared in Woman’s Day.

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Ingredients

300 gram spaghetti

4 zucchini, julienned

1 red capsicum, seeded, thinly sliced

1 rotisserie chicken, skin removed, meat shredded

125 gram tub bocconcini, roughly torn

1 cup basil leaves, torn

150 gram tub basil and cashew dip

juice of 1 lemon

1/3 cup shaved parmesan to serve

Method

1.Bring a large saucepan of salted water to the boil. Cook spaghetti following packet instructions. Drain and refresh under cool water. Toss with a little olive oil to prevent sticking.

2.In a heat-proof bowl, combine zucchini, capsicum and enough boiling water to cover. Set aside for 3 minutes until softened. Drain and refresh.

3.In a bowl, toss spaghetti, zucchini, capsicum, chicken, bocconcini and basil together.

4.Stir dip through pasta mixture with lemon juice. Season to taste. Serve scattered with shaved parmesan.

Jennene Plummer