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Chicken Pasta Salad with Black Olive Dressing
Recipes
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Ingredients : |
250g
2.5 tbsp
1
2
2
250g
3 tbsp
1/2
1 cup
Black Olive Dressing
6
1/3 cup
1/3 cup |
shell pasta
olive oil
yellow capsicum
cloves garlic, crushed
zucchini cut into 4mm slices
cherry tomatoes, halved
chopped fresh flat-leaf parsley
barbecued chicken, cut into bite-size
pieces
crumbled feta
large marinated Kalamata olives, pitted
olive oil
balsamic vinegar |
Method :
- Cook the pasta in a large saucepan
of boiling water until al dente.
- Drain well, ensuring that all the
moisture is removed.
- Stir in 2 tsp of the oil.
- Meanwhile, cut the capsicum into
large pieces, removing the seeds and membrane.
- Place, skin-side-up, under a hot
grill until the skin blackens and blisters.
- Cool in a plastic bag, then peel,
slice thinly.
- Heat the remaining oil in a frying
pan, add the garlic and zucchini and cook, turning, over medium heat
for 4-5 minutes, or until lightly browned.
- To make the dressing, briefly
process the olives in a food processor.
- With the motor running, gradually
add the oil until smooth, then add the vinegar, season.
- Combine the pasta, capsicum,
zucchini, tomatoes, parsley and chicken in a bowl.
- Serve on individual plates or a
large platter, top with the feta and drizzle with dressing.
Serves 4
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