Pesto, zucchini and spaghetti salad
This delicious pasta salad recipe is a summer in a dish! Combining vibrant pesto, zucchini, chicken and bocconcini, this 25-minute meal is the perfect speedy summer salad
Ingredients
- 300 g spaghetti
- 4 zucchini, julienned
- 1 red capsicum, seeded, thinly sliced
- 1 rotisserie chicken, skin removed, meat shredded
- 125 g tub bocconcini, roughly torn
- 1 cup basil leaves, torn
- 150 g tub basil and cashew dip
- juice of 1 lemon
- 1/3 cup shaved parmesan to serve
Steps
- Bring a large saucepan of salted water to the boil. Cook spaghetti following packet instructions. Drain and refresh under cool water. Toss with a little olive oil to prevent sticking.
- In a heat-proof bowl, combine zucchini, capsicum and enough boiling water to cover. Set aside for 3 minutes until softened. Drain and refresh.
- In a bowl, toss spaghetti, zucchini, capsicum, chicken, bocconcini and basil together.
- Stir dip through pasta mixture with lemon juice. Season to taste. Serve scattered with shaved parmesan.
This recipe first appeared in Woman's Day.
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