A fresh, filling pasta salad with juicy chicken, creamy cottage cheese, and a hit of basil. Perfect straight from the fridge.
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Serves
4
Cooked Fusilli
Cherry Tomatoes
Cottage Cheese
Cooked Chicken
Sun-Dried Tomato Paste
Parmesan
Pine Nuts
Fresh Basil
Salt
Black Pepper
Serves
4
Cooked Fusilli
Cherry Tomatoes
Cottage Cheese
Cooked Chicken
Sun-Dried Tomato Paste
Parmesan
Pine Nuts
Fresh Basil
Salt
Black Pepper
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Step 1.
If your pasta isn’t already cooked, bring a large pan of salted water to the boil and cook the fusilli following pack instructions. Drain, rinse under cold water and set aside to cool.
Step 2.
Halve the cherry tomatoes. Grate the Parmesan. Toast the pine nuts in a dry frying pan over medium heat for 2–3 mins until golden. Tear the basil leaves. Shred or dice the cooked chicken.
Step 3.
Tip the cooled pasta into a large mixing bowl. Add the cherry tomatoes, sundried tomato paste, cottage cheese, chicken and most of the basil. Season generously with salt and black pepper, then toss everything together until well combined.
Step 4.
Divide between bowls or containers. Finish with the toasted pine nuts, a scattering of Parmesan and the rest of the basil.
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