About this recipe:Spiral-shaped fusilli pasta tossed with chicken, cucumber, red pepper, fresh tomato and garlic in a seasoned lemon and tomato dressing. Tart, fresh flavours of the garden in a gorgeous chicken pasta salad.
450g fusilli pasta
280g chopped cooked chicken
1 small cucumber, chopped
1 red pepper, chopped
1 large tomato, chopped
1 clove garlic, chopped
180ml spicy tomato-vegetable juice cocktail (like V8®)
4 tablespoons lemon juice
1/2 teaspoon ground black pepper
1/4 teaspoon salt
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Method Prep:15min › Cook:20min › Ready in:35min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Mix the pasta with the chicken, cucumber, pepper, tomato and garlic. Pour the tomato-vegetable juice cocktail and lemon juice over the salad; gently toss to coat. Season with black pepper and salt; serve warm or chilled.