chicken pasta salad with roasted capsicum dressing

chicken pasta salad with roasted capsicum dressing

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chicken pasta salad with roasted capsicum dressing


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
cooking instructions
Cut chicken into small bite-size pieces. Cook pasta until just tender. Drain well. Combine chicken and pasta in a large bowl and drizzle with 2 tablespoons olive oil. Let cool. Add olives, tomatoes, parsley and gently combine. Make roasted capsicum dressing and gently stir into pasta. Season to taste with salt and freshly ground black pepper.

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.
serves 6
advance preparation
Can be prepared a day ahead and refrigerated.
Substitute fettuccine or penne. Add any roasted, marinated, blanched or raw vegetables that appeal to you along with assorted fresh herbs.

diet options

vegetarian variation
Omit chicken and substitute grilled eggplant and sliced artichoke hearts.

A hearty summer dish, we like to double the recipe and live off pasta salad for a few days when the weather is too hot to cook. Endless variations are possible.