Whip up this quick summer salad for a lunch or light dinner - easy if you've got leftover cooked pasta. And it works with all sorts of ingredients. See some of the variations you can try below.
One serve = 1720 kJ (410 cals), 22g fat (includes 5g saturated fat ), 32g carbohydrate (includes 7g sugars), 6g fibre, 55mg sodium. Read our nutrition rating system.
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.
Substitute 1 x 400g can of tun that you drain and add in place of the cooked chicken. Add in 2-3 tablespoons drained capers.
Swap the chicken for 1 cup of any cold cooked meat you have leftover eg roast lamb, roast beef. Add a dash of grated horseradish sauce to the pasta.