Roast Chicken Red Pesto Pasta Salad
Donal's Notes
A cheat's meal by any other name. This one makes use of those great chickens you can buy cooked at the supermarket but makes it into something that any kitchen hero would be proud of. The gigli pasta is perfect for catching all that sauce and flavour but feel free to use penne or anything that you have to hand.
Instructions
Remove the meat from the rotisserie chicken and shred or slice into a large bowl.
Drain the roasted red peppers and slice the colourful cherry tomatoes.
Bring a large pan of salted water to the boil, add the pasta and cook for 10-11 minutes or until just ‘al dente’. Strain, allow to steam dry in the colander for a minute.
Return the pasta to the pan and stir through the the red pesto to prevent sticking.
Stir through the red peppers, cherry tomatoes, shredded chicken and the mozzarella pearls.
Decant the pasta onto a large plate before sprinkling over pine nuts, rocket and remaining mozzarella pearls before serving with a drizzle of olive oil.
