Chicken Caesar Pasta Salad

‘I’m sure during Lockdown everyone was making their favourite recipes, maybe it was a family favourite or it may have even been one from our New World Recipe Collections’. Barbara - New World, Rangiora

This month I’ve decided on a favourite recipe featured from our Summer Collection. We literally gave away hundreds of our Chicken Caesar Pasta Salad recipe which also featured on TV1 with Toni Street. This  recipe is so easy and whipped up in less than 30 minutes. You can use left over chicken and if you’re not a big pasta fan use a small spiral or for something a bit different try Casarecce from Barilla. This is great for a spring lunch served alfresco or even a picnic and leftovers are great to pack in your luncbox the following day. Make sure you check out our New World Website for other meal ideas.

Ingredients (Serves 4)

  • 150g dried pasta

  • 3 cups roughly chopped lettuce (cos, romaine or iceberg)

  • ¼ cup diced red onion

  • 1 cooked chicken breast, diced

  • ⅓ telegraph cucumber, diced

  • Olive oil

  • ½ tsp dried mixed herbs

  • 2 slices thick sliced bread

  • ½ cup Caesar dressing

  • Juice of ½ lemon

  • ¼ cup shaved parmesan cheese

  • Lemon wedges, to serve

Method

Cook the dried pasta as per pack instruction, then run under cold water and drain. • Place the cooled pasta in a large mixing bowl. Add the lettuce, red onion, chicken and cucumber to the pasta, and toss well to combine. • To make the croutons, slice the bread into small cubes. Bring a small frying pan to a medium high heat with a drizzle of olive oil, then add the dried herbs and cubed bread. Stir to combine, then toast for 2-3 minutes or until golden brown. Drain on a paper towel, then add to the pasta mixture. • Pour the dressing into the salad, then add the parmesan and toss to combine. Season with salt and pepper to taste, then serve with fresh lemon.

NOURISHING, WE'RE EATINGMelanie Cox