Pasta & chicken salad

Make extra of this chicken pasta salad, youll want to take some to work the next day too.

Recipe «Pasta & chicken salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 150g dried farfalle pasta, 40g frozen green peas, thawed, 1/4 barbecued chicken, 1 small carrot, peeled, coarsely grated, 10 cherry tomatoes, halved , 2 tbsp chopped fresh continental parsley, 3 tsp extra virgin olive oil, 1 tbsp white wine vinegar , 1/2 tsp Dijon mustard, Salt & freshly ground black pepper.

Ingredients:

• 150g dried farfalle pasta 
• 40g frozen green peas, thawed 
• 1/4 barbecued chicken 
• 1 small carrot, peeled, coarsely grated 
• 10 cherry tomatoes, halved 
• 2 tbsp chopped fresh continental parsley 
• 3 tsp extra virgin olive oil 
• 1 tbsp white wine vinegar 
• 1/2 tsp Dijon mustard 
• Salt & freshly ground black pepper 

Instructions

1. 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.
2. 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.
3. 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.