Get tomorrows lunchbox sorted with this scrumptious pasta salad recipe, courtesy of our friends at Barilla.
- In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).
- Drop the Barilla conchiglie rigate into the water and stir. Cook according to the instructions on the pack.
- Meanwhile, in a large stainless steel bowl, combine the onion, garlic, tomatoes and some parsley with a little oil. Add salt and pepper, to taste. Stir well and set aside.
- A few minutes before draining the pasta, add the green beans to the water.
- Drain the pasta 1 minute before the suggested time and toss it into the sauce with ½ cup of cooking water to allow the pasta to finish cooking in the pan.
- At this stage, add the chicken, hazelnuts and cheese and stir in the Barilla sundried tomato pesto.
- Serve with a sprinkle of parsley, cracked black pepper and a drizzle of extra virgin olive oil.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set