Chicken Pesto Pasta Salad
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Chicken Pesto Pasta Salad

with Baby Plum Tomatoes and Wild Rocket

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time10 minutes


serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

1 pack(s)

Cooked Chicken Slices

125 grams

Baby Plum Tomatoes

64 grams

Fresh Pesto

(Contains Milk)

40 grams

Wild Rocket

15 grams

Pumpkin Seeds

Not included in your delivery

1 tbsp

Olive Oil


Nutritional information

Energy (kJ)2679 kJ
Energy (kcal)640 kcal
Fat23.1 g
of which saturates4.7 g
Carbohydrate70.5 g
of which sugars5.4 g
Protein33.5 g
Salt1.57 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Large Bowl



a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.

b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together, then set aside to cool 5-10 mins



a) Meanwhile, chop the cooked chicken into bite-sized pieces.

b) Halve the baby plum tomatoes.

c) Add the chicken and tomatoes to a large bowl and season with salt and pepper.


a) Add the fresh pesto, rigatoni, rocket and olive oil (see pantry for amount) to the bowl. Toss to coat.

b) Divide between your serving bowls and top with the pumpkin seeds to finish.