Easy chicken and pasta salad

By Pilly

Variations:

*This recipe turns out well with many different ingredients - the base is the cooked pasta.

*Make up salad as above. Just before serving, toss through 2 cups rocket leaves or baby spinach leaves.

*Instead of parsley, use torn basil leaves. Replace sun-dried tomatoes with 2 tablespoons black olives or baby capers.

*You can use 4 tablespoons of a vinaigrette dressing if you don't have the olive oil or lemon.

*Replace chicken with a 200g/7ozcan of tuna in springwater, well drained or 180g/6oz cooked lean beef.

Preparation time: 10 min Cooking time: 10 min

Ingredients

• 1 cup small shell pasta
• 1 tablespoon olive oil
• 1 cup cooked chicken pieces, diced and skin removed (around 200g)
• 1 punnet (250g/8oz) cherry tomatoes, halved
• 1 avocado, diced
• 2 tablespoons (60g/2oz) chopped sun-dried tomato
• 1/3 cup chopped parsley
• juice of 1 lemon

Preparation

Step 1

1. Bring a large saucepan of water to the boil and cook pasta for 8 minutes, until tender. Drain and rinse under cold water. Place in a large bowl, add olive oil and toss well.

2. Add chicken, tomatoes, avocado, sun-dried tomatoes and parsley to pasta and combine. Drizzle over lemon juice. Toss lightly and serve in a bowl.