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

Chicken, pesto and roast pumpkin pasta salad

8 - 10
PersonalPoints™ per serving
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

Pasta

160 g, rigatoni

Skinless chicken breast, grilled or barbecued

300 g, trimmed, shredded

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.

Notes

SERVING SUGGESTION: Mixed leaf salad drizzled with balsamic vinegar.

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