Chicken, pesto and roast pumpkin pasta salad
8
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Cooking on a budget? Create this flavour-packed salad with roasted pumpkin and shredded chicken for $2.39 per serve.
Ingredients
Pumpkin
600 g, peeled, cut into 2cm pieces
Cooked skinless chicken breast
300 g, shredded
Dry pasta
160 g, rigatoni
Cherry tomatoes
250 g, halved
Red onion
1 medium, thinly sliced
Fresh flat-leaf parsley
¼ cup(s), chopped
Basil pesto
⅓ cup(s), (85g) store bought
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the pumpkin, in a single layer, on the prepared tray. Lightly spray with oil and bake for 20-25 minutes or until golden and tender.
2
Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain, reserving 2 tablespoons of cooking water.
3
Place the chicken, tomato, onion, parsley and pesto in a large bowl. Add the roasted pumpkin, pasta and reserved cooking water, and toss to combine.
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