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.