Healthy Pasta Salad with Chicken And Pesto
125g mixed tomato, spinach and egg pasta shapes 15ml oilive oil 30ml red pesto 15ml lemon juice 1 clove garlic, crushed 225g roast chicken, without skin 175g cherry tomatoes, halved 6 spring onions, sliced 30ml chopped fresh mixed herbs 15ml toasted walnut pieces Cook pasta until just tender. In a large bowl, mix together olive oil, pesto, lemon juice and garlic. Drain pasta while still warm, and stir in the mixture. Cut chicken strips and add to the cooled pasta with the tomatoes, spring onions. Turn into a serving bowl, add the herbs and walnut pieces. Serves 4.