Chicken Pasta Salad with Salsa Rosa

This recipe works in combination with: Bacon & Avocado Salad, Chicken & Avocado Salad, Ham & Potato Salad, Pear & Blue Cheese Salad.

A delicious pasta salad with chicken, rocket and a home-made salsa rosa.


  • 10g of wild rocket leaves
  • 110g of sliced cooked chicken, diced
  • 1 red pepper, cut in half and deseeded
  • 1 medium tomato, deseeded and finely chopped
  • 50g of value pasta shapes
  • 11/2 tbsp vegetable oil
  • 2 tsp vinegar
  • 1/2 small garlic clove, finely chopped
  • 1/2 tsp dried mixed herbs
  • 1 tsp tomato puree
  • Serves: 1
  • Course: Lunch
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Oven temp: 220c
  • Price per person: £1.99
  • Store cupboard: Basic
  • Calories per serving: 371
  • 5-a-day per serving: 2.8
  • Print Recipe
Chicken Pasta Salad photo

1051 cooks think so


  1. Place the pepper on a baking tray. Drizzle with 1/2 tbsp oil and season with salt and pepper. Cook in the oven for 20 minutes, or until charred and tender.
  2. Meanwhile, cook the pasta according to the packet instructions. Drain and set aside to cool.
  3. To make the salsa rosa, carefully peel the skin from the pepper and discard. Finely chop the flesh and transfer to a bowl with the vinegar, garlic, fresh tomato, tomato puree, mixed herbs and 1 tbsp oil. Season with salt and pepper and mix well.
  4. Toss the salsa rosa together with the chicken, pasta and rocket, making sure everything is coated well. Season to taste with salt and pepper.

Cook's tips

If taking this as a packed lunch, store the rocket in a separate container and add it to the pasta salad right before you eat.

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