This Mediterranean pasta salad is a favourite make-ahead lunch idea in summer! It is fresh,zingy, nutrient-dense and well-balanced, keeping you full and satisfied throughout the day.The pasta is a wonderful carbohydrate source, chicken for protein and extra virgin olive oil andolives for beautiful healthy fats.
Serves:2
Time:15 minutes
Ingredients:
Vinaigrette:
1 tbsp extra virgin olive oil
2 tbsp white wine vinegar
½ tsp honey
Pinch of salt
Chilli flakes, optional
Salad:
1 cup pasta
½ cup fresh herbs (basil is delicious here)
½ cup cucumber, diced
½ cup cherry tomatoes, sliced
¼ cup kalamata olives, pitted and chopped
¼ cup feta, crumbled
1 chicken breast, cooked and diced
Method:
1. Cook pasta as per instructions on the packet.
2. While pasta is cooking, make your vinaigrette by combining all ingredients and whisking together well, until combined. Prepare salad ingredients.
3. In 2 containers, evenly distribute dressing down the bottom then layer with pasta,chicken, herbs, cucumber, tomato, olives and feta. This ensures your salad won’t go soggy. Place lid firmly on top and store in fridge until ready to serve.
Keeps for up to 3 days.*For a vegetarian or vegan option, you may like to swap the chicken for some beans or tofu.
