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Photo of Chicken, pesto and roast pumpkin pasta salad by WW

Chicken, pesto and roast pumpkin pasta salad

8
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
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

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.

Notes

SERVING SUGGESTION: Mixed leaf salad drizzled with balsamic vinegar.