Pasta Salad with Sun Dried Tomatoes and Chicken
Rating
5 out of 5 stars
(43)
Ingredients
5 servings
- 375 g / 12 oz spiral pasta (, or other pasta of choice)
- 220 g / 7 oz jar sun dried tomato strips in oil
- 2 cups (packed) shredded cooked chicken
- 250 g / 1 1/2 cups cherry tomatoes (, halved)
- 75 g / 2.5 oz baby spinach (2 big handfuls)
- 1 small red onion, quartered and finely sliced
- 1 tsp mixed dried herbs (Note 1)
- 100 g / 3 oz feta, crumbled
- 1/3 cup / 85 ml oil from sun dried tomatoes
- 2 tbsp white wine vinegar
- 1 garlic clove (, minced)
- 1 tsp dijon mustard
- 1 tsp white sugar
- 1 tsp mixed dried herbs (Note 1)
- 3/4 tsp salt
- 1/2 tsp pepper
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Preparation
Step 1
Drain oil from the jar of sun dried tomatoes.
Step 2
Measure out 1/3 cup of the oil, top with extra virgin olive oil if short. Reserve excess oil for another purpose.
Step 3
Add remaining Dressing ingredients. Mix well.
Step 4
Cook pasta in a large pot of salted boiling water per packet directions.
Step 5
Drain, then rinse briefly under cold water. Leave to cool.
Step 6
Transfer into large bowl. Add spinach, chicken, tomato, onion, pour over Dressing.
Step 7
Toss well, sprinkle with dried herbs, toss again.
Step 8
Just before serving, sprinkle with crumbled feta. Best served at room temperature.
Step 9
Make ahead PRO TIP (Note 2):
Step 10
SCOOP OUT a mug of pasta cooking water just before draining. Add 3 tbsp water to Dressing, shake well. Use this Dressing per above, but reserve 3 tbsp to freshen up pasta salad on Day 2 onwards.
Step 11
Freshen up pasta salad: Bring to room temp or briefly microwave (cold pasta = dry) to warm gently. Toss with Reserved Dressing then serve.
Step 12
Save recipe for the next time?
