About this recipe:Tempt your family with this healthy and filling pasta salad. Quick to prepare, it makes an ideal midweek supper and won't spoil if someone is late home. Tossing the pasta with lemon juice and white wine not only adds flavour but also means that the quantity of oil can be reduced, so saving on fat.
300 g (10½ oz) pasta quills or shells
100 g (3½ oz) mange-touts
3 tbsp extra virgin olive oil
finely shredded zest and juice of 1 lemon
4 tbsp dry white wine
400 g (14 oz) skinless boneless chicken breasts (fillets), cut into bite-sized chunks
2 garlic cloves, thinly sliced
200 g (7 oz) baby plum tomatoes, halved, or 3 plum tomatoes, each cut into 6 wedges
50 g (1¾ oz) stoned black olives
1 small bunch of fresh basil, about
20 g (¾ oz)
salt and pepper
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Method Prep:15min › Cook:15min › Ready in:30min
Drop the pasta into a large saucepan of boiling water. When the water returns to the boil, cook for 10–12 minutes, or according to the packet instructions, until al dente. Add the mange-touts for the final minute of cooking. Drain, rinse with cold water and drain again well.
Mix 2 tbsp of the oil with the lemon zest and juice and the wine in a large salad bowl. Season to taste. Add the pasta and mange-touts, and toss to coat with the dressing. Set aside to cool slightly.
Meanwhile, heat the remaining 1 tbsp of oil in a large frying pan. Add the chicken and garlic, and stir-fry over a high heat for 5–6 minutes or until the chicken is lightly browned and thoroughly cooked. Add to the pasta.
Scatter the tomatoes and olives over the top. Sprinkle with the basil leaves, tearing larger ones into pieces. Toss the salad together and serve while the chicken is still warm.