Ingredients
- 350 grams dry farfalle pasta
- 1.5 kilogram whole cooked chicken (deli, barbecued)
- 2 corn cobs (cooked)
- 2 spring onions (thinly sliced]
- 1 carrot (large carrot (peeled and cut into thin matchsticks)
- 250 grams grape tomatoes (halved)
- 1 yellow capsicum, finely chopped
- 200 grams fetta, crumbled
- 1 cup fresh parsley leaves, chopped
- FOR DRESSING
- 1/4 cup olive oil (extra virgin)
- 2 tablespoon red wine vinegar
- 2 garlic cloves, minced (small cloves)
- 3 teaspoon mustard (wholegrain mustard)
- 2 teaspoons honey
How to Make
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Step 1: Cook pasta in a large saucepan of boiling, salted water until tender and then drain and cool.
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Step 2: Remove skin and bones from chicken and discard them and then roughly chop flesh and place in a large bowl.
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Step 3: Using a small, sharp knife, cut away kernels from corn and add to chicken.
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Step 4: Stir pasta, onions, carrot, tomatoes, capsicum, fetta and parsley into chicken mixture.
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Step 5: To make dressing whisk all ingredients in a jug and pour dressing over salad and toss to combine.TIP - Salad can be made up to two days ahead and if doing so make an extra quantity of dressing, as the salad with absorb the dressing on standing. Before placing in lunch boxes, stir in a little extra dressing.
We hope you enjoy this recipe!
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