Italian market pasta salad recipe

  • Serves 4
  • 15mins to prepare and 25mins to cook
  • 626 calories / serving
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Transport your tastebuds with this summery salad, which is packed with all the gorgeous fresh flavours of an Italian market. 

  1. Pick the leaves from the basil and set aside, add the stems to a pan of boiling salted water along with the lemon rind and peppercorns place the chicken in the pan cover and turn off the heat, leave to poach for 20 minutes. Mean while in a large pan of salted water cook the Orecchiette pasta according to the packets instructions, drain, toss in 1 tbsp of the oil, set aside to cool.
  2. Add the basil, olive oil , garlic and lemon juice to a food processor and blend for a few seconds, season to taste shred the chicken and add to the pasta along with the Gorgonzola and grapes, pour over the basil dressing Gently mix together all the ingredients, making sure everything is thoroughly coated in the dressing, top with the pine nuts and serve.

See more Pasta recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2 skinless chicken breasts
  • 300g Orecchiette pasta
  • Peel and juice of a lemon
  • 3 whole pepper corns
  • 100g Gorgonzola crumbled
  • 50g baby spinach
  • 25g pine nuts toasted
  • 100g red grapes, halved
  • 2 handfuls fresh basil
  • 5tbsp olive oil
  • 1 garlic clove
  • Salt
  • pepper
  • Energy 2630kj 626kcal 31%
  • Fat 29g 42%
  • Saturates 8g 39%
  • Sugars 10g 11%
  • Salt 1g 17%

of the reference intake
Carbohydrate 65.5g Protein 29.2g Fibre 5.1g


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