Chicken Pasta Salad with Roasted Capsicum Dressing
Ingredients
4 chicken breast fillets, poached
500g bowtie pasta
2 tablespoons olive oil
½ cup sliced black olives
½ cup thinly sliced sun-dried tomatoes
½ cup flat leaf parsley, chopped
salt and pepper
Roasted Capsicum Dressing
2 large cloves garlic
½ roasted red capsicum
3 egg yolks
1 cup olive oil
1 teaspoon salt
¼ cup RED CAYENNE CHILLI SAUCE
Cooking Instructions
Roasted Capsicum Dressing
Puree garlic in a processor. Add capsicum and process until smooth. Add egg yolks and blend. While the processor is running, slowly pour in olive oil through the feed tube. When sauce becomes thickened, stop machine and add salt and chilli sauce. Blend briefly to combine. Store any extra dressing not used for the salad in the refrigerator for up to 5 days.
