This is simple pasta salad can be easily whipped up in a snap and is packed for freshness of the summer season. This market salad uses fresh fruit, herbs and crunchy pine nuts.
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.
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.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
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