Make extra of this chicken pasta salad, youll want to take some to work the next day too.
- Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Add the peas in the last 2 minutes of cooking. Drain. Refresh under cold running water and drain well.
- Remove the chicken meat from the bones. Discard the bones and skin. Shred the chicken and place in a bowl with the cooked pasta and peas. Add the carrot, tomato and parsley, and gently toss until combined.
- To make the dressing, combine the oil, vinegar and mustard in a screw-top jar. Season with salt and pepper and shake until well combined. Pour dressing over pasta salad and gently toss to combine. Store salad in an airtight container.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set