About this recipe:Save time and effort on hot days with a wonderfully easy salad. It uses ready-roasted chicken, and the pasta and sugarsnap peas can be cooked ahead. Feta cheese, rocket and sweet juicy grapes – rich in antioxidants – all add to the feast of flavours.
400g conchiglie (pasta shells)
300g sugarsnap peas, trimmed and halved diagonally
3 tbsp extra-virgin olive oil
400g skinless roast chicken meat, torn into bite-sized pieces
1 tbsp balsamic vinegar
225g black or red seedless grapes, halved
3 tbsp chopped fresh mint
100g feta cheese, drained if necessary
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Method Prep:15min › Cook:10min › Ready in:25min
Cook the pasta in a large saucepan of lightly salted boiling water for 10 minutes, or according to the pack instructions. Then, 3 minutes before the pasta is cooked, add the sugarsnap peas to the pan and continue boiling until the pasta is al dente and the peas are tender-crisp. Drain both into a colander, then tip them into a large serving bowl.
Drizzle over 1 tbsp of the olive oil and stir. Add the chicken and season to taste with freshly ground black pepper. At this point, the salad can be completed for serving warm, or the ingredients can be left to cool to serve later.
Just before serving, stir the rocket leaves into the bowl. Mix together the remaining olive oil and the balsamic vinegar, pour over the salad and toss all the ingredients together.
Gently stir in the grapes and chopped mint, then crumble the feta cheese over the top. Taste and adjust the seasoning if necessary, but the feta cheese is quite salty so there should be no need to add extra salt.
This is a versatile recipe so you can ring the changes, depending on what's available. Well-drained canned tuna chunks, chopped lean ham or turkey breast could be used in place of the roast chicken, juicy, vine-ripened cherry tomatoes rather than grapes and frozen peas or trimmed mange-tout as an alternative to green vegetables. Other good pasta shapes would be fusilli or penne.